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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Ingredients:
1 jar (16 ounces) pickled hot cherry peppers, drained |
1 jar (7 ounces) pimiento-stuffed olives, drained |
1 small onion, quartered |
1 tablespoon yellow mustard |
Directions:
1. Place peppers, olives and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in mustard. Yield: 2 cups.
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