Makes 6 Servings
These tasty nibbles were inspired by a jar of "Martini olives," which came already marinated in vermouth. Why not try the same flavor-boosting system using the principal ingredients of a Margarita? Naturally, some chiles also found their way into the blend. Set out a bowl of these with drinks and watch them disappear!
1 cup (about 5-1/2 ounces)
drained Kalamata olives, rinsed
1 cup (about 5 1/2 ounces)
drained garlic—or jalapeño-stuffed green olives
12 pickled serrano or jalapeño chiles
1/4 cup tequila
1/4 cup fresh lime juice
2 tablespoons Triple Sec
1/4 cup minced cilantro
1 teaspoon minced orange zest (colored peel)
In a nonreactive container, combine the black and green olives, serranos, tequila, lime juice and Triple Sec. Cover and refrigerate for at least 24 hours and up to one week, stirring occasionally.
To serve, return the olives to room temperature. Stir in the cilantro and orange zest, transfer the olives, chiles, and marinade to a bowl, and serve immediately.
The El Paso Chile Company
By W. Park Kerr
William Morrow & Co.
Publication date: May 1998
Recipe Reprinted by permission.
This page created May 1999
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