Yield: 6 servings
Measure | Ingredient |
---|---|
4 mediums | Tomatoes |
Chopped scallions to taste | |
¼ medium | Chopped red onion |
10 | Quartered black olives |
1 tablespoon | Olive oil |
2 teaspoons | Red wine vinegar |
Chopped red pepper | |
Chopped green pepper | |
1 teaspoon | Salt |
1 tablespoon | Ground cumin |
1 teaspoon | Garlic |
1 teaspoon | Oregano |
Ground red peppers to taste | |
Cayenne pepper to taste |
1. Skin tomatoes, remove seeds, chop the fles moderately fine and put in a large saucepan.
2. Add remaining ingredients, mix thoroughly, refrigerate and serve.
"You can add any kinda vegetable you want to this." From: Howard Karten, Rime Cuisine Conference Moderator Channel 1 BBS, Cambridge, Mass. 1993