Mexican Tapenade - cooking recipe

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

Preparation

Drain olives well and place in a food processor with all ingredients except chips.
Pulse on and off until finely chopped.
Cover and chill one hour (may be prepared a day ahead). *I skipped this step, and I thought it tasted great.
Serve with tortilla chips or use as a sandwich spread or in quesadillas or tacos.