Mexican Tapenade

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Mexican Tapenade
Mexican Tapenade
2 (6- oz.) cans ripe black olives, well drained
1/4 cup lightly packed fresh cilantro leaves
2 tbsp. extra virgin olive oil
2 tbsp. lime juice
2 cloves garlic, minced
2 green onions, sliced
1 canned chipotle pepper plus 2 tsp. adobo sauce from can

Serve with good quality tortilla chips.

Prep: 10 minutes, Chill: 1 hour, Serves: 8 to 10  

Place all ingredients in a food processor and pulse on and off until finely chopped. Cover and chill for 1 hour.

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