It’s that time of the year for me to pick some peppers and make our annual supply of Tapenade. The way I make this pepper relish topping is a bit different than any recipe you will find but once finished, it’s delicious on everything from omelets to meat dishes, sandwiches to crackers. I make mine using several different types of peppers blended together with other ingredients. I start by picking my organically grown peppers and I use; Cow Horns, Jalapenos, Serrano, Banana and maybe one or two other types. I do not use any Datil as that would overpower the flavor. Basics are: fresh peppers, black olives, green olives, anchovies, Banana Peppers from the Store (mainly for the syrup) Canola Oil (do not use Olive Oil as it will gel in the refrigerator), Freshly chopped onions, pickled okra, garlic and oregano…and a few other spices. Add a small amount of Cider Vinegar when everything is mixed to permeate the Tapenade mix. Let it sit overnight in the refrigerator and cold canned the following day! Bon Appetit!
Posted on: Sun, 20 Jul 2014 17:25:16 +0000
Trending Topics
Recently Viewed Topics
© 2015