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.
FROM: George J. Goslowsky - Chile-heads List
MM Format by Dave Drum - 12 November 1999
Uncle Dirty Dave's Archives
MMMMM
... Except for an occasional heart attack I feel as young as a teenager.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
