INGREDIENTS
2 cups hot pickled peppers
1 cup pimiento-stuffed
olives
1 small onion
1 clove garlic
1/4 cup yellow mustard
2 tablespoons hot mustard
few drops Tabasco sauce
DIRECTIONS
Place first 4 ingredients in
food processor and process until finely chopped.
Transfer to a bowl and mix
in mustard and hot sauce.
Keep refrigerated until
ready to use.
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