Southwestern Chili Tapenade

Ingredients

• 2 teaspoons adobo sauce from the can 
• 1  chipotle pepper plus canned
• 0.3 cup lightly cilantro leaves fresh packed
• 2 cloves garlic minced
• 2  green onions sliced
• 2 tablespoons juice of lime 
• 2 tablespoons olive oil extra-virgin
• 12 ounce california olives ripe drained well canned

Equipment

• food processor

Directions

1. Drain olives well and place in a food processor with all remaining ingredients, except the chips. Pulse on and off until finely chopped.Cover and chill for at least 1 hour.
2. Serve with tortilla chips or try one of the serving options from the post above.