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HABANERO OLIVES
  • 1 jar Cannonball olives, pitted and stuffed with pimento
  • 6 fresh habaneros -- (6 to 8)
  • 2 tbsp. minced garlic
  • 1 tbsp. Thai chile paste (optional)
    1. Strain the brine from the olives and reserve it. Remove each pimento from each olive. I use the blunt end of a bamboo skewer, but any way you do it, it is going to be labor intensive. Cut habaneros into rings about 1/4" in width. Fold the rings and insert into the olives. Pack the olives back into the jar. Add the garlic and Thai chile paste to the brine and pour back into the jar with the olives. If you can wait, allow this to 'cure' for about a week in the refrigerator.

     

     
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