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Mexican Tapenade
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Prep Time : 10 minutes
Cook Time : 60 minutes
Ingredients
- 2 (6-ounce) cans California Ripe Olives, drained
- 1/4 51 lightly packed fresh cilantro leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 canned chipotle pepper plus 2 teaspoons adobo sauce from can
- Good quality tortilla chips
Directions
Drain olives well and place in a food processor with all remaining ingredients except chips. Pulse on and off until finely chopped. Cover and chill for 1 hour. (May be prepared 1 day ahead.) Serve with tortilla chips or use as a sandwich spread or in quesadillas or tacos.