Clay's Kitchen : Salsa Recipes

Salsa Recipes

Fresh Tomato and Olive Salsa

2 ½ pounds tomatoes
1 ¼ cups Black olives (preferably Kalamata), pitted and chopped
⅓ cup cilantro, Fresh, chopped
¼ cup Red onion, minced
1 tablespoon red wine vinegar
1 clove garlic, minced

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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