Fresh tomato and olive salsa
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Tomatoes; large |
| 1¼ | cup | Black olives; pitted (preferably Kalamata); coarsely chopped |
| ⅓ | cup | Cilantro; fresh, chopped |
| ¼ | cup | Red onion; minced |
| 1 | tablespoon | Red wine vinegar |
| 1 | Clove garlic; minced | |
Directions
Blanch tomatoes in large pot of boiling water 20 seconds. Drain. Peel, seed and chop tomatoes. Transfer to bowl. Add all remaining ingredients.
Toss gently. (Can be prepared 4 hours ahead. Chill.) Serve at room temperature. Joel Ehrlich <Joel.Ehrlich@...> CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .