Fresh Tomato And Olive Salsa |
Course : Salsas
Serves: 1 |
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Ingredients:
2 1/2 pounds tomatoes |
1 1/4 cups black olives -- (preferably calamite), pitted and chopped |
1/3 cup cilantro -- fresh, chopped |
1/4 cup red onion -- minced |
1 tablespoon red wine vinegar |
1 clove garlic -- minced |
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Preparation / 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.
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