Padron Pepper Tapenade
 

Padron Pepper Tapenade

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Did you know tapenade can be made with green olives? The padron peppers and salty green olives give this tapenade a little extra kick. We like to dip it with crackers, but we would also stuff a cheese quesadilla with it or spread it on chicken and fish.

SERVING SIZE

makes 1 cup

INGREDIENTS

1 pint padron peppers

1 cup pitted castelvetrano (or other green) olives

1 tablespoon olive oil

1 tablespoon capers

1-2 cloves garlic, peeled

1 tablespoon fresh lime juice

 

INSTRUCTIONS

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Place the padron peppers on a baking sheet under the broiler and roast, shaking the pan every few minutes to ensure even coloring. Remove once the peppers begin to turn golden brown in spots.

Let the peppers cool while you prepare your other ingredients. Put the olives, olive oil, capers, garlic and lime juice in a food processor or blender. Remove the stems from the padron peppers and add them to the food processor as well. Puree until combined -- the tapenade will be slightly chunky.

Dig in!

  PRINT VERSION

vegetable plate

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