Dirty Martini Salsa

• 1 1/2 cups chopped canned pimento peppers (about 10 ounces)
• 2 tablespoons vodka
• 1 tablespoon dry vermouth
• 1 tablespoon grapeseed or vegetable oil
• Juice of 1/2 a large lime
• Kosher salt and freshly ground black pepper
• 3/4 cup unstuffed, pitted Spanish olives, plus sliced olives for garnish
• 1/2 cup pickled cocktail onions, plus some for garnish
• 1 tablespoon olive brine
• 1 clove garlic
• Vegetable chips, for serving

1. Put the pimentos, vodka, vermouth, oil, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor.
2. Pulse until smooth, but still slightly chunky.
3. Add the olives, onions, olive brine and garlic, and pulse until coarsely chopped.
4. Refrigerate until chilled, at least 1 hour or overnight.
5. Garnish with sliced olives and a few cocktail onions.
6. Serve with vegetable chips.

peppers, vodka, grapeseed, lime, kosher salt, unstuffed, cocktail onions, olive brine, clove garlic, vegetable chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/dirty-martini-salsa.html (may not work)