Wednesday, May 27, 2009

Fumbling Toward Culinary Talent: Tapenade Part Deux

I've already chronicled a previous tapenade I've made in an earlier post, but this recipe is slightly different and better.

Here are the ingredients:
Almost a full can of large black olives
1/2 of jar of sliced Spanish olives
2 large cloves of garlic
2 pieces of fire roasted red bell peppers
1/2 teaspoon of balsamic vinegar
Extra virgin olive oil, maybe a tablespoon
A smidge of Sriracha hot sauce
Freshly ground black pepper
1/2 teaspoon of kosher salt
1/2 teaspoon of Boquet Garni

Put all the ingredients in a food processor and chop it until it's thoroughly mixed. I like this recipe better because of the addition of the roasted bell pepper and Sriracha.

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