Habanero Olives

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Habanero Olives

 

1 jar olives, pitted and stuffed with pimento

6 to 8 fresh habaneros

2 tbsps. minced garlic

1 tbsp. Thai chile paste, optional

 

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 anyway 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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