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Spicy Olives and Peppers

List of Ingredients





Makes: 6 cups



2 6-ounce cans (drained weight) pitted ripe olives
1 11.5-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



1. Drain olives; place in 11" by 7" glass baking dish. Drain jalapeño peppers, reserving liquid. Place drained jalapeños in dish with olives.

2. 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.

3. 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.