|Hot Pepper Salad
A recipe from the Sneaky Kitchen
32-oz. jar hot pepper rings
1 14.5 oz. can black olives drained, sliced
1 8-oz. can mushroom stems & pieces drained
3 garlic cloves crushed & minced fine
1 teaspoon dried basil
1 cup red wine vinegar
1/4 cup canola oil
salt to taste
Drain hot peppers reserving liquid. Place peppers, olives, mushrooms, garlic, basil, red wine vinegar & canola oil in lg. bowl.
Add enough reserved pepper juice to mix
so liquid just covers ingredients. Add
salt to taste; mix well. Refrigerate at least 4 hrs. before serving.