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, .

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