1 (2 ounce) can diced green chile peppers, with liquid
1 (8 ounce) can sliced black olives
1 cup diced onion
1 (4 ounce) can tomato paste
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 dash hot pepper sauce
1 pinch ground nutmeg
1 teaspoon ground cayenne pepper
Preheat oven to 350 degrees F (175 degrees C). Place a large rubber jar or plastic wrap over jars of chile peppers and olives.
Place salsa in a small bowl and pour or pour over peppers and olives. Add onion and tomato paste, hot pepper sauce, and nutmeg, mixing well. Roll the sauce around peppers and olives.
Place peppers in a large bowl and toss with salsa. Drain and serve hot.