| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Orleans |
Appetizer |
12 |
Servings |
INGREDIENTS
| 1 |
|
Jar (large) pimento stuffed green olives (about 1" long); or use the unstuffed olives |
|
|
Habaneros (1 hab per 4 olives) |
| 1 |
ts |
New Mex chile paste or Thai chile paste (up to) |
| 3 |
tb |
Minced garlic |
INSTRUCTIONS
From: faustink@neosoft.com (Doug Faust)
Date: Tue, 6 Aug 1996 20:11:21 -0500 (CDT)
Subject: New Orleans Hot Luck Recipes, part II
These are courtesy of Patty Lowery, who notes that some of them were pulled
off the list, some from the archives, and some from her fervent
imagination.
BTW, the White Pasta from Hell was a BIG HIT.
Retain juice from olives, remove pimentos. Slice habs into 1/4" thick
rings , flatten & stuff into olives. Add garlic & chile paste to juice.
Return olives to jar, add juice, seal, shake & store in fridge about a
week.
**made with scotch bonnets for the hot luck---wonderful!!
CHILE-HEADS DIGEST V3 #066
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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