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.