| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Salad | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | High quality ripe olives (such as Calamata; or black, or green) – don't skimp! |
| 2 | Fresh small hot red chiles – Thai-type or serrano; cayenne; etc | |
| 2 | Cloves garlic minced very fine or crushed | |
| 1/4 | c | High quality Balsamic vinegar |
| 1 | pn | (generous) herbs of your choice; pref. fresh |
INSTRUCTIONS
From: Alex Silbajoris <72163.1353@CompuServe.COM> Date: 19 Aug 96 17:39:40 EDT Slice chiles as thin as possible - try to cut off slender wedges. Include the seed mass but not the stem. Crush, mince or press garlic (unless you prefer the rush of a chunky cut). Mince herbs, juice lemon. Add all ingredients to the olives, mix, and allow to rest for at least an hour if not overnight. Serve as a side dish for a big feast, and warn the wimps. The visible slices of thin red pepper ought to provide a clear enough warning to all but the least observant. Enjoy! CHILE-HEADS DIGEST V3 #078 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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