- 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
- 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.
Originally published as Spicy Olive Relish in Taste of Home June/July 2011, p32
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Reviewed Oct. 15, 2012
"Hey this is my brother-in-law's recipe. He submitted it to Taste of Home and they published it!!! This is delicious. Every time I take it somewhere, everyone wants the recipe. :)"