Roasted Pepper Tapenade

SERVES 8

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WHAT'S NEEDED
HOW TO MAKE
  • 12 ounces Kalamata Olives, pitted
  • 3/4 cup roasted red pepper
  • 2 fillets anchovy
  • 2 tablespoons fresh oregano leaves
  • 1 medium lemon, squeezed
  • 1 clove garlic
  • 4 tablespoons Cholula® Chili Lime Hot Sauce
  • 1/4 cup olive oil

  • 1
    Combine all ingredients in a food processor and pulse until you achieve a smooth consistency while still having some texture.
  • 2
    Garnish with fresh oregano leaves and a lemon slice.
  • 3
    Enjoy with crackers, crostini, or on your favorite sandwich as a spread.


Recipe By:  Courtesy of Chef Misty Alafranji/Elite Associate NorCal @farmtoforktofuture @mistyalafranji