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Author Notes: 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
Makes 1 1/2 to 2 cups
- 1 medium-sized ripe avocado
- 1 poblano chile, roasted and peeled
- 2 tomatillos, husks removed
- 3 anchovy filets
- 1/4 cup pitted chile-spiced green olives
- 2 tablespoons capers, rinsed and drained
- 2 garlic cloves, chopped or crushed
- 3 tablespoons cilantro, chopped
- 1 tablespoon fruity olive oil
- zest and juice of one lime
- 1/2 teaspoon ground cumin
- 1 jalapeño chile, seeds and stem removed, finely chopped (if more heat is desired)
- 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.
- This recipe was entered in the contest for Your Best Recipe with Anchovies