| 15 | 16 | 17 | 18 | 19 |
| 1 | 12 | 24 | 35 | 47 |
|
Fresh Tomato & Olive Salsa
Makes: 4 Cups
2
1
1
½ lbs tomatoes, large
¼ C black olives, pitted (preferably Kalamata) coarsely chopped
/3 C cilantro, fresh, chopped
¼
1
1
C red onion, minced
Tbsp red wine vinegar
garlic clove, minced
•
•
•
•
•
•
•
Blanch tomatoes in large pot of boiling water 20 seconds.
Drain.
Peel, seed and chop tomatoes.
Transfer to bowl.
Add all remaining ingredients and toss gently.
Can be prepared 4 hours ahead. Chill.
Serve at room temperature.
Source: Usenet News (news://rec.food.recipes)
1
7
Page
Quick Jump
|