Ingredients:
- 1/2 cup Divina Semi-Dried Sweet Peppers
- 1/4 cup shallots
- 1/4 cup Divina Kalamata Olives
- 2 tbsp fresh parsley, chopped
- 2 tsp fresh thyme leaves, picked
- 1 tbsp sherry vinegar
- 1 tsp lemon juice
- 2 tbsp reserved marinade (from the peppers)
- 1 tbsp extra virgin olive oil
- salt & pepper, to taste
Directions:
- Sauté the shallots on low heat with EVOO for about 5 minutes, until softened but not browned. Set aside to cool to room temp, about 10 minutes.
- Add cooked shallots to a mixing bowl with all other ingredients and mix well.
- Top grilled or roasted meats or seafood (we recommend lamb, swordfish, or shrimp) or dollop on top of a creamy homemade hummus.
