0/5
(0 Votes)
Ingredients
- 1 - 16 oz. jar pickled hot cherry peppers
- 1 - 7 oz. jar pimiento-stuffed olives
- 1 onion, quartered
- 1 Tbsp. yellow mustard
Preparation
Step 1
Drain cherry peppers and olives. Place in food processor with the quartered onion. Cover and process until finely chopped.
Transfer to a bowl, stir in mustard.