Chile Pepper Tapenade

This weekend I had the pleasure of taking part in the LA food swap, I made 20 mini portions of my chile pepper tapenade to trade with all of the attending foodies in my neighborhood. Emily Ho, food writer, recipe developer, and blogger extraordinaire, hosted this charming community-building event. It was so fun to see each participant’s table set up and yummy food contributions. My excitement paralleled a little kid on Christmas morning during the swapping portion of the event! I left with two boxes filled with delicious jams, chutneys, flavored salts, hot sauces, seed crackers, drinks, condiments, spiced nuts, and some new friends.

INGREDIENTS

• 7-9 poblano chiles (5 cups)
• 2 serrano chilies
• 1 onion
• 2 tablespoons sesame oil
• 2 tablespoons sesame seeds
• 1 lime
• 2 tablespoons miso paste
• 1 tablespoon brown sugar
• ¼ cup rice wine vinegar
• 2 teaspoon soy sauce
• 3 cloves of garlic
• 1 tablespoon fresh grated ginger

RECIPE

• Lightly char chile’s
• Dice pobablanos and add to a large bowl
• Finely mince Serranos and add to bowl
• Dice onion
• Add sesame oil to a saucepan on medium heat
• Add diced onion to pan
• Lightly sauté diced onion on medium for 3 minutes, stirring occasionally
• Remove pan from heat and add onions to a the large bowl, set side
• Juice lime into in a small bowl
• Add miso paste, sugar, vinegar, soy sauce into the small bowl
• Grate ginger and garlic into the small bowl
• Stir sauce contents in small bowl until well combined
• Pour sauce over onion and chilies in large bowl, incorporate all ingredients
• Put contents of the large bowl into a food processor and blend on the chop setting for about a minute

Truly enjoy