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Margarita Marinated Cocktail Olives

Source of Recipe


From "The El Paso Chile Company Margarita Cookbook"






List of 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 Tbsp Triple Sec
  
• 1/4 cup minced cilantro
  
• 1 tsp minced orange zest (colored peel)
  






Instructions



1. In a nonreactive container, combine the black and green olives, serranos, tequila, lime juice and Triple Sec. Cover and refrigerate for at least 24 hours and up to one week, stirring occasionally.
   
   
2. 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.
   
   Makes 6 servings.