Fresh Tomato & Olive Salsa
fresh tomato & olive salsa
MexicanOtherIntermediate30 min
Ingredients
Servings
4
- 2 ½ lbs tomatoes, large
- 1 ¼ C black olives, pitted (preferably Kalamata) coarsely chopped
- 1/3 cup cilantro, fresh, chopped
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
Instructions
- 1
¼ C red onion, minced
- 2
• Blanch tomatoes in large pot of boiling water 20 seconds.
- 3
• Drain.
- 4
• Peel, seed and chop tomatoes.
- 5
• Transfer to bowl.
- 6
• Add all remaining ingredients and toss gently.
- 7
• Can be prepared 4 hours ahead. Chill.
- 8
• Serve at room temperature.
Tags
mexican
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