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Prep time
5 minutes
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Cook time
15 minutes
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makes
1 cup
Author Notes
When I think of retro foods, a glamorous dinner party with lots of horderves comes to mind. You can't have a party without a spread!
I learned of tapenade by watching an episode of iCarly where there's a whole scene dedicated to—hesitantly—trying tapenade, and then actually really loving it. I love olives, but I know a lot of people will not go near a dish with them. In Puerto Rico we have a saying: "Para los gustos los colores." Which translates to "For each taste, a color." I wanted to make a tapenade that would span the rainbow. I've substituted the olives for pigeon peas and I serve this tapenade with some crispy fried plantains. It's salty, garlicky, thick, and easy to make! —De1010
Ingredients
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15 ounces
Can of pigeon peas
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1/4 cup
Cilantro
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2 tablespoons
Capers
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3 tablespoons
Olive oil
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1 piece
Garlic clove
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1 tablespoon
Sliced sweet red pimientos, jarred
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1 tablespoon
Lemon juice
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2 pieces
Anchovy filets
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1 piece
Green plantain (or a bag of pre-made plantain chips)
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1 cup
Vegetable oil (if frying your own plantain chips)
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Kosher salt to taste
Directions
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Drain your can of pigeon peas. Then, roughly chop your garlic clove. Add both ingredients to a blender or food processor.
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Add the rest of the ingredients and pulse until everything is combined, but there's still texture and hints of color from the pimientos and cilantro. Taste for salt and you're good to go!
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To make your own plantain chips, start by peeling your plantain (be careful with your clothes, plantains are notorious for leaving stains).
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I like to cut my plantain in half, and then length wise to get my pieces. I cut these pieces around 1/2 inch thick and in strips. But you can cut them into little wheels if you prefer.
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In a shallow skillet, heat up vegetable oil to about 375F. When the oil is ready to go, fry your plantain chips until golden brown on both sides (around 2 minutes per side).
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Place cooked chips in a cooling rack and immediately salt them after they've been cooked.
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