Mexican Tapenade

Good stuff. Fast and easy and tasty. Recipe courtesy of Idaho Press Tribune May 2013.

• Ready In: 10 mins
• Serves: 10

Ingredients

• 12  ounces  olives, drained
• 1⁄4 cup cilantro leaf
• 2  tablespoons extra virgin olive oil
• 2  tablespoons lime juice
• 2  garlic cloves, minced
• 2  green onions, sliced
• 1  chipotle pepper
• 2  teaspoons adobo sauce
•  tortilla chips

Directions

1. Drain olives well and place in a food processor with all ingredients except chips.
2. Pulse on and off until finely chopped.
3. Cover and chill one hour (may be prepared a day ahead). *I skipped this step, and I thought it tasted great.
4. Serve with tortilla chips or use as a sandwich spread or in quesadillas or tacos.