Mexican Tapenade

• olives↗12 ounces

  drained

• cilantro leaf↗1⁄4 cup
• extra virgin olive oil↗2 tablespoons
• lime juice↗2 tablespoons
• garlic cloves↗2

  minced

• green onions↗2

  sliced

• chipotle pepper↗1
• adobo sauce2 teaspoons
• tortilla chips

Step-by-step instructions

1. 1

   Drain olives well and place in a food processor with all ingredients except chips.

2. 2

   Pulse on and off until finely chopped.

3. 3

   Cover and chill one hour (may be prepared a day ahead). *I skipped this step, and I thought it tasted great.

4. 4

   Serve with tortilla chips or use as a sandwich spread or in quesadillas or tacos.