Recipe - Habanero Mustard

1 Jar Cannonball olives;
pitted and stuffed with
pimento
6 Fresh habaneros; up to 8
2 tablespoon Minced garlic
1 tablespoon 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 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. It is really very simple and you could
almost say that it isn't a recipe, but rather a technique, but there it is
for whoever wants it.

Posted to CHILEHEADS DIGEST by "Goslowsky, George" gjgoslow@ingr.com on
Jul 23, 1999, converted by MM_Buster v2.0l.