Margarita Marinated Cocktail Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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these olives...are marinated in tequila and Triple Sec... they can be as hot as you want by adjusting the amount of Jalapeno or serrano peppers you add to the mixture... this recipe and photo are from the cookbook. Read more ...... The El Paso Chile Company Margarita Cookbook By W. Park Kerr Ingredients:
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) |
Directions:
1. In a nonreactive container, combine the black and green olives, serranos, tequila, lime juice and Triple Sec.
2. Cover and refrigerate for at least 24 hours and up to one week, stirring occasionally.
3. 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
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