A mashup mash of tapenade and guacamole. The briny pungency of anchovies, capers and olives sings with a spicy note of chile and is mellowed by avocado. A great topping for crostini, dipped with tortilla chips, stirred into scrambled eggs. —zora
1 1/2 to 2 cups
medium-sized ripe avocado
poblano chile, roasted and peeled
tomatillos, husks removed
pitted chile-spiced green olives
capers, rinsed and drained
garlic cloves, chopped or crushed
fruity olive oil
zest and juice of one lime
jalapeño chile, seeds and stem removed, finely chopped (if more heat is desired)
In This Recipe
Cut avocado in half, lengthwise, Remove pit and spoon the fruit into a food processor or wooden chopping bowl. Remove stem and seeds from poblano, cut or chop into rough pieces and add to processor or bowl. Cut tomatillos in quarters and add with the rest of the ingredients, except the jalapeño.
Pulse the processor motor or chop with mezzaluna until you have a textured amalgamation, not a smooth puree. Taste, and add finely chopped jalapeño if more spice is desired.