Name: Peppered Olive Salad
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

When we take the history of a child of God, compressed within the short period of a single day — mark what flaws, what imperfections, what fickleness, what dereliction in principle, what flaws in practice, what errors in judgment and what wanderings of heart make up that brief history — how we are led to thank God for the stability of the covenant, that covenant which provides for the full redemption of all believers, which from eternity secures the effectual calling, the perfect keeping and certain salvation of every chosen vessel of mercy!

Octavius Winslow

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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