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Name: Spicy Olives and Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 12 ounce canned pitted ripe olives drained weight; 11 1/2 ounce jar whole pickled jalapeño peppers; 2 tablespoons olive or salad oil; 2 medium-size yellow peppers cut into 1-inch pieces; 1 medium-size red pepper cut into 1-inch pieces; 1/2 teaspoon chili powder; 1/4 teaspoon salt

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INGREDIENTS

12 ounce canned pitted ripe olives ; drained weight
11 1/2 ounce jar whole pickled jalapeño peppers
2 tablespoons olive or salad oil
2 medium-size yellow peppers ; cut into 1-inch pieces
1 medium-size red pepper ; cut into 1-inch pieces
1/2 teaspoon chili powder
1/4 teaspoon salt

Recipe

INSTRUCTIONS

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,

stirring occasionally.

Serve as an appetizer or as part of a relish tray.

NOTES

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Nutrition

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Serving Size: 1 Recipe (341g)
Recipe Makes: 1 Serving

Calories: 2
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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