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