| 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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