Dried Cherry Tepenade4 Tbsp olive oil
3 Tbsp chopped shallots
1 cup dried cherries (I bought bulk pack online)
5 Tbsp red wine vinegar
2-3 tsp brown sugar
1 tsp dried ground ginger
1/2 cup chopped pecans
1 tsp fresh lemon juice
Salt & pepper
Heat 1 Tbsp olive oil over medium heat, and sauté shallots until they begin to brown (2-3 mins).
Add dried cherries, & 3 Tbsp of the red wine vinegar, cook until softened.
Turn heat to low and add brown sugar & ginger, stirring until sugar is dissolved and incorporated.
Transfer to food processor, add remaining 3 Tbsp olive oil, remaining 2 Tbsp vinegar, the nuts & lemon juice.
Blend until a thick paste forms.
Season with salt & pepper. Add 1-2 Tbsp water as needed, to thin to a spreadable consistency (I didn't bother adding water, and just blitzed all together on turbo)
Photo can be seen
here.
