Shaking and stirring not required. This quick and easy salsa can be made in less than 30 minutes and captures the essence of a dirty martini.

Recipe courtesy of Food Network Kitchen

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Total:: 1 hr 20 min
Prep:: 20 min
Inactive:: 1 hr

Yield:: About 2 1/2 cups

Level:: Easy

Ingredients

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

Directions

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

From Food Network Kitchens

My Private Notes

Name: Dirty Martini Salsa
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: About 2 1/2 cups
Ingredients: 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