OK, y'all have been talking about this relish like it's a pretty amazing Nectar-of-the-Gods-level condiment.
And I haven't ever tasted it. :angry:
So I says to myself, "Self, what's in this stuff?"
And I use this newfangled Google thingy to learn that the importer, San Remo, has kindly listed the ingredients here
as "MUSHROOMS, EGGPLANTS, OLIVES, PEPPERS, ARTICHOKES, CARROTS, HOT PEPPERS, NATURAL FLAVOURS."
So I says to myself, "Self, this is just a simple eggplant tapenade
." Not tricky, just a lot of knife work (or, if you're lazy or not too picky, pulses in a food processor).
So looking a bit further on this Internets thingy, I run across the following here
Eggplant and Hot Pepper Antipasto Sauce
© TPH & llizard aka ejm 2000,2001,2002
We are absolutely addicted to "La Bomba" hot antipasto sauce made by Allessia. But it isn't always available, so we looked at the ingredient list and came up with a reasonable facsimile.
¼ c. olive oil (more or less)
10 mushrooms, chopped finely
1 red pepper, chopped finely
1 banana pepper, chopped finely
1 carrot, coarsely grated
1 asian eggplant, chopped finely
1 Tbsp chili flakes (more or less)
6 canned artichoke hearts, chopped
10 sundried black olives, chopped finely
5 cocktail olives, chopped finely
juice of 1 lemon
salt & pepper
Heat oil in a skillet. Sauté mushrooms, peppers, carrots, eggplant til soft and all the water has gone from mushrooms.
Add chili flakes, artichoke hearts (get good quality ones), olives and heat through.
Add lemon juice, salt and pepper.
Pour into a clean glass jar. Pour a little olive oil to cover. Allow the sauce to meld in the refrigerator for a couple of hours before serving. It can be stored in refrigerator for up to a month.
This is a wonderful accompaniment to pizza. It is also very good slathered on thick slices of crusty bread.
(recipe ends here)
I would add the caveat that it probably makes sense to thoroughly rinse any canned ingredients, to prevent metallic flavor in the final product. Also, for bonus points you could BGE-smoke any of the soft veggies (mushrooms, peppers, eggplant, artichoke hearts), although the French and Italians don't.
So, is this pretty much what you guys were drooling over? :unsure: