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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Good stuff. Fast and easy and tasty. Recipe courtesy of Idaho Press Tribune May 2013. 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.
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