Title: Peppered Olive Salad
Categories: Salad
Yield: 4 Servings

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

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.