Chef Ming's Asian Tapenade

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Chef Ming's Asian Tapenade

1/4 cup minced garlic

2 tablespoons minced ginger

1 red onion, cut into 1/4-inch dice

1/4 cup minced fermented black beans

1 jalapeno, stemmed, minced with seeds

2 red bell peppers, cut into 1/4-inch dice

1 cup Nicoise olives, pitted, minced

1/2 cup Chinese black vinegar or balsamic

1/2 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

 

 

 

 

 

 

In a sauté pan coated with 1 tablespoon of extra virgin olive oil over

medium-high heat, combine garlic, ginger, onion, black beans and

jalapeno and sauté until soft, about 2 minutes. Add bell peppers and

olives and season with kosher salt and freshly ground black pepper.

Deglaze with vinegar and reduce by 75%. Transfer a third of the

mixture to a blender and, with blender running, drizzle in olive oil

at high speed. Fold blended mixture back into original mixture and

check for flavor. When room temperature, store in air-tight jar in

fridge.

Makes about 3 cups

 

Author: Chef Ming Tsai

Formatted by Chupa Babi in MC: 11.13.06

 

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