Sweet garlic and olive salsa

7 1/4-cups

Ingredients

Quantity Ingredient
12 larges Unpeeled garlic cloves
¼ cup Fruity olive oil
⅓ cup Scallions, sliced
Diagonally
½ cup Seeded, slivered mixed
Olives such as kalamata,
Sicilian, picholine,
4 Sundried tomato halves in
Oil, drained and slivered
1 cup Seeded chopped fresh firm
Ripe tomato
1 small Lemons; Grated zest and
Juice of
Salt and black pepper
Vinegar, balsamic; or
Sherry
1 tablespoon Chopped fresh mint

Directions

JOHN ASH #JA9766

Drop the garlic cloves into lightly salted boiling water and boil for 1 minute. Drain, cool slightly and remove skin from garlic. Add garlic and water to cover in a pan, bring to a boil and cook for another minute. Drain and repeat process one more time. Drain garlic, slice thinly and set aside.

Add oil to a small saute pan and gently saute scallions for a minute or two until just softened. Add garlic, olives, sundried and fresh tomatoes, zest and juice of lemon and sautJ for 1 minute more. Off heat, season to taste with salt, pepper and drops of balsamic vinegar. Stir in mint. Store salsa covered in refrigerator up to 5 days.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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