Moroccan Tapenade
The sweet-salty taste of olives paired with figs is a inspired combination. Use my tapenade an appetizer and serve with crackers. —julie merriman, Seattle, Washington
Ingredients
- 10 ounces dried figs
- 3/4 cup tequila
- 2 cups pimiento-stuffed olives
- 1 cup pitted Greek olives
- 1/2 cup pickled hot cherry peppers, seeded and quartered
- 2 shallots, finely chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoons minced fresh basil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1-1/2 teaspoons grated lime zest
- Assorted crackers
