Recipes
Ingredients
1/4 cup minced garlic
2 tablespoons minced ginger
1 red onion, cut into 1/4-inch dice
1/4 cup minced fermented black beans
1 jalapeno, stemmed, minced with seeds
2 red bell peppers, cut into 1/4-inch dice
1 cup Nicoise olives, pitted, minced
1/2 cup Chinese black vinegar or balsamic
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Directions
In a saute pan coated with 1 tablespoon of extra virgin olive oil over medium-high heat, combine garlic, ginger, onion, black beans and jalapeno and saute until soft, about 2 minutes. Add bell peppers and olives and season with kosher salt and freshly ground black pepper. Deglaze with vinegar and reduce by 75%. Transfer a third of the mixture to a blender and, with blender running, drizzle in olive oil at high speed. Fold blended mixture back into original mixture and check for flavor. When room temperature, store in air-tight jar in fridge.
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