Habanero Olives

Recipe: Appetizer : Habanero Olives - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 jar Cannonball olives, pitted and stuffed with pimento

6 fresh habaneros -- (6 to 8)

2 tbsp. minced garlic

1 tbsp. Thai chile paste (optional)

Directions

Strain the brine from the olives and reserve it. Remove each pimento from each olive. I use the blunt end of a bamboo skewer, but any way you do it, it is going to be labor intensive. Cut habaneros into rings about 1/4" in width. Fold the rings and insert into the olives. Pack the olives back into the jar. Add the garlic and Thai chile paste to the brine and pour back into the jar with the olives. If you can wait, allow this to 'cure' for about a week in the refrigerator. It is really very simple and you could almost say that it isn't a recipe, but rather a technique, but there it is for whoever wants it.

This recipe is new. Something that I tried with my youngest daughter assisting. I think it turned out pretty good. Since I was adlibbing, the amounts of the ingredients are just guessed at, but since most of y'all are good cooks, this shouldn't be a problem. This is definitely not a low-fat recipe either.






Latest Reviews

"Green bell peppers stuffed with ground beef, rice, and sharp Cheddar cheese are a hearty meal..." - tozenuf

"This was delicious! I eat low carb high fat and this was the best. Even my family liked it." - sheldon

"Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade..." - jamie

"I made this tonight but I put my own spin on it. I took someones advice from the reviews below and I seasoned the chicken with garlic salt and pepper then drenched it in flour sauteed for a few min on each side in real butter. I put the chicken in a pan and covered it in a mix of buffalo sauce ... " - nicolemrdz

"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3

"Sour cream gives a tangy twist to this otherwise traditional banana bread recipe." - peg

Happy cooking...