| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Pitted green olives of your choice |
| 1 |
ts |
Minced garlic |
| 1/2 |
|
Red onion; diced small |
| 1/4 |
c |
Chopped fresh parsley |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Fresh lemon juice (about 1 lemon) |
|
|
Salt and pepper |
|
|
Habaneros; diced small (no. is optional) |
INSTRUCTIONS
This recipe is from Chris Schlesinger's Big Flavours of the Hot Sun. He
lists it as a side dish for spice-rubbed blue fish, which was great. I
included it as one of the salsas for a stuff-your-own-tortilla dinner
party.
The habaneros were not in original recipe, but hey, gotta have habs
(especially when they are only available periodically).
CHILE-HEADS DIGEST V2 #237
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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