I have had some peppers in the freezer that I am unable use as they are right now (thank you digestive disease). I decided to blast them in my Ninja blender. I figured tapenade would go pretty good with baked potatoes or scrambled eggs... or all together!
In the pot:
2 lbs frozen tri-colored peppers
2 cloves minced garlic
2 cloves minced garlic
1/4 water
In the blender with cooked peppers:
6 oz can of tomato paste
1/4 cup almond milk base, I use Joi
Salt
Pepper
Granulated garlic
Turmeric
Mustard powder
Chilli powder
1/4 cup almond milk base, I use Joi
Salt
Pepper
Granulated garlic
Turmeric
Mustard powder
Chilli powder
Put garlic and peppers in a pot with bit of water. Cook them until soft. With a slotted spoon, drain and press contents of the pot by the spoonful into your blender until all peppers are added to blender and water is left behind in the pot.
Add the tomato paste, almond base, and spices (you can honestly use any spices you like) to the peppers in the blender and puree that on high. You may need to scrape the sides of the blender to get the tomato paste and almond base back into the mix. Blend again on high.
Transfer to jars and allow to cool completely. I am putting some jars into the freezer!
