Drain olives; place in 11" by 7" glass baking dish. Drain jalapeño peppers, reserving liquid. Place drained jalapeños in dish with olives.
In 10-inch skillet over medium-high heat, in hot olive or salad oil, cook yellow and red peppers, stirring occasionally, until peppers are tender crisp. Add chili powder and salt; cook, stirring, 1 minute. Stir in reserved jalapeño liquid; heat through. Spoon hot liquid mixture over olive mixture in baking dish.
Cover and refrigerate overnight to allow flavors to develop,
Serve as an appetizer or as part of a relish tray.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (341g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1 (50%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.6mg||0 %|
|Potassium 12.7mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.1g|
|Protein 0.1g||0 %|
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Calories per serving: 2
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