Spicy Chimichurri Tapenade
Ingredients
- ½ cup minced cilantro
- ¼ cup chopped pitted olives
- ¼ cup minced parsley
- ½ shallot, diced
- 1 tablespoon minced garlic
- ½ teaspoon dried oregano
- ¼—½ teaspoon crushed chiltepin pepper flakes
- ⅓ cup olive oil
- ¼ teaspoon salt
- ½ teaspoon pepper, or to taste
- 2 tablespoons red wine vinegar or apple cider vinegar
Instructions
- Mix all ingredients together and let marinate for an hour.
Notes
HEIDI JOY JAENICKE
Server, Smith & Wollensky, New York, NY; Blogger, Steak and the City, steakandthecity.blogspot.com
C-CAP 2009
Flowing Wells High School, Tucson
University of Arizona, Tucson
