3/4 cup water
3 tablespoons vegetable oil
1 (4 ounce) can sliced green chiles, drained
1 teaspoon white sugar
2 tablespoons brown sugar
1 tablespoon molasses
1 teaspoon dried tarragon
1 teaspoon coriander seed
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried basil
1 pinch crushed red pepper flakes
1 red onion, sliced into 1/2 inch rounds
1 (12 ounce) can sliced black olives, drained
2 tablespoons olive oil or salsa
1 tablespoon jalapeno pepper
1 tablespoon margarine
1 tablespoon lemon juice
1 tablespoon honey
In a medium bowl, mix water, vegetable oil, green chilies, white sugar, brown sugar, molasses, tarragon, coriander, paprika, salt, garlic powder, basil, red pepper flakes, onion, black olives and olive oil or salsa. Mix thoroughly, refrigerate and serve.
Return skillet to heat. Cook over medium heat until lightly browned. Stir in olive oil. Cook 2 minutes. Stir in 1 cup of olives. Heat 1 minute more.
Reduce heat to medium. Stir in olives, continue stirring, and add crushed red pepper flakes, 1/2 teaspoon margarine, lemon juice and honey.
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