Nancy's olive tampenade
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Olives; large California |
| ; type, chopped | ||
| 1 | large | Plum tomato; chopped fine |
| 2 | tablespoons | Carrot; grated finely |
| 2 | tablespoons | Green peas; frozen, chopped |
| 1 | tablespoon | Onion; chopped fine |
| 1 | tablespoon | Red bell pepper; chopped fine |
| 1 | tablespoon | Fresh parsley; chopped |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Spicy mustard |
| 1 | teaspoon | Cilantro; chopped fine |
| ½ | teaspoon | Italian seasoning |
| ½ | teaspoon | Garlic clove; minced |
| 2 | drops | Hot sauce |
Directions
Mix all ingredients together. May place all ingredients unchopped in a food processor or blender for a very smooth texture. Garnish with a parsley sprig or a carrot coin.
Serving Ideas : Serve as a relish, sandwich spread, or as a dip. NOTES : For a spicier taste add more hot sauce. For a mid-eastern flavor add curry powder and capers. For a southwestern flare add chili powder, cumin or cayenne pepper.
Recipe by: Nancy Siler-Dominicks Finer Foods Converted by MM_Buster v2.0l.