Post by nini on Mar 3, 2007 16:14:44 GMT -5
Fresh Tomato & Olive Salsa
Ingredients:
2-1/2 lb Tomatoes, large
1-1/4 c Black olives, pitted (i use Kalamata)
1/4 c Red onion, minced
1 tb Red wine vinegar
1 Garlic clove, minced
Coarsely chopped
1/3 c Cilantro, fresh, chopped
Instructions:
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.
Ingredients:
2-1/2 lb Tomatoes, large
1-1/4 c Black olives, pitted (i use Kalamata)
1/4 c Red onion, minced
1 tb Red wine vinegar
1 Garlic clove, minced
Coarsely chopped
1/3 c Cilantro, fresh, chopped
Instructions:
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.
