Another salsa I made for the Blooming Table event that I hosted a week ago; Tapanade Salsa.
This is really an ode to one of my favorite fruits ever… the olive. Anyone that knows me… knows the obsession. This salsa packs a strong flavor and goes excellently with the cool crispness of a slice of jicama. If you can’t find jicama in your area, corn chips work just fine. The important trick here is to buy your olives with pits. ALWAYS. They are infinitely more flavorful and aesthetically, tearing the meat off the pit and tossing them in your dish makes for a more rustic and appealing serving.
- 10 oz green olives
- 10 oz black olives
- 1/2 cup finely chopped red onion
- 4 minced garlic cloves
- 2 large jalapeño chilies, minced. (The seeds contain the heat. Remove them all, or leave some depending on your taste)
- 1/2 cup chopped red pepper
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
1. Drain the olives of any liquid and tear off the meat from the pit. Don’t worry about uniform sized pieces. The tears lend to the aesthetic.
2. Mix all the ingredients together and let sit for an hour before serving.
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