Redhotgreenolives Recipes

RED HOT GREEN OLIVES

Steps:

• Drain olives. Combine remaining ingredients. Pour over olives in jar.
• Re-cap and refrigerate for at least 3 days, turning jar daily so spices will permeate.
• Sprinkle with more crushed red pepper before serving, if desired.

RED AND GREEN COLE SLAW

Steps:

• Shred both cabbages very fine. Toss together. Add sugar, lemon juice, and salt and toss again. Refrigerate or use immediately.

RED-HOT CHILI

Steps:

• In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside.
• Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through.
• Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.

MILE HIGH GREEN CHILI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
• Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
• Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
• About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.