Chile lime crackers
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A bright, pungent tapenade spiked with anchovies and lemon juice and long wedges of tortilla crackers studded with sesame seeds make a winning combination of appetizers.
Ciudad’s house olive tapenade recently caught the attention of the Food section website producer, Tenny Tatusian.
“It was a lovely balance of flavors -- the olives were somewhat tamed, but still bracing,” Tatusian says. “It’s a dish I’d love to serve at my next dinner party -- especially alongside untamed martinis.”
Heat the oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, whisk together the sweet paprika, achiote paste, cayenne pepper, ancho powder, salt, olive oil and lime juice (the ingredients will tend to separate a little bit). This makes about 1 1/2 cups chile lime mix, slightly more than needed for 12 tortillas. This will keep, refrigerated, overnight.
Brush about 2 teaspoons of the mixture on one side of each tortilla; the entire side should be covered up to the edge.
Place the chile-lime coated tortillas side by side on the baking sheets and with a pizza cutter, using an “M”-shaped motion, cut each tortilla into long triangular wedges. Bake until crispy and just starting to darken in color, about 15 minutes.
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