Rich and deeply flavored, my Red Capsicum Tapenade is the perfect accompaniment to a whole range of chicken and beef dishes.
A tapenade is usually made from pureed olives and olive oil, but the same idea works perfectly for bell peppers. Flavored with shallots, wine, and broth, and thickened and smoothed with the addition of sour cream, this concentrated red pepper coulis is packed with flavor. I’ve used it as a spread for roast beef sandwiches, a marinade for chicken breasts, a dip for chicken nuggets and lots more. Make a big batch at the beginning of the week and use it to make your dishes over the next few days that bit more special!
To make the Red Capsicum Tapenade, you will need the following ingredients:
Place a skillet over a medium heat and add the olive oil. Once hot, add the chopped capsicums and shallots and fry gently for 3-5 minutes until soft, stirring regularly.
Pour in the broth and white wine. Lower the heat and simmer until the liquids have reduced by half.
Once reduced, stir in the sour cream.
Pour the mixture to a standing blender and blend until smooth.
Serve immediately. If you are making in advance, reheat just before serving.
My tasty Red Capsicum Tapenade is a great little recipe to have at your fingertips when you need a rich sauce to take your dish to the next level! What do you think? Let me know how much you like it - or love it! - it in the comments section below.
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Vegetarian Recipes
