The original recipe called for just one teaspoon of the red jalapeño or serrano. To kick up the spice, this recipe contains 1/2 one small pepper. Feel free to adjust depending on your preferences.
2 English cucumbers
1/4 cup capers, rinsed (about one small jar)
1 1/4 cups Kalamata olives, pitted, rinsed
3 tablespoons finely diced red onion
2 cloves garlic, finely minced
1/2 small red jalapeño, or red serrano, seeded and minced
1 tablespoon lemon zest (1/2 lemon rind)
1 tablespoon finely chopped oregano
1 1/2 tablespoons finely chopped tarragon
1 tablespoon olive oil
- Slice cucumbers into 1/2-inch-thin rounds. To create the cup, scoop out half the seedbed of each round using a small teaspoon. Make sure not to cut all the way through. Set aside.
- Mince the capers and olives, and mix with onion, garlic, jalapeño, lemon zest, oregano, tarragon, and oil in a small bowl to make the tapenade.
- Fill each cup with a heaping tablespoon of tapenade.
- Garnish each filled cucumber cup with any leftover herbs you may have, and serve.