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Title: Sweet Garlic and Olive Salsa
Categories: Salsa
Yield: 7 1/4-cups
| JOHN ASH #JA9766 | ||
| 12 | lg | Unpeeled garlic cloves |
| 1/4 | c | Fruity olive oil |
| 1/3 | c | Scallions, sliced |
| Diagonally | ||
| 1/2 | c | Seeded, slivered mixed |
| Olives such as kalamata, | ||
| Sicilian, picholine, | ||
| 4 | Sundried tomato halves in | |
| Oil, drained and slivered | ||
| 1 | c | Seeded chopped fresh firm |
| Ripe tomato | ||
| 1 | sm | Lemons; Grated zest and |
| Juice of | ||
| Salt and black pepper | ||
| Vinegar, balsamic; or | ||
| Sherry | ||
| 1 | tb | Chopped fresh mint |
Drop the garlic cloves into lightly salted boiling water and boil for 1 minute. Drain, cool slightly and remove skin from garlic. Add garlic and water to cover in a pan, bring to a boil and cook for another minute. Drain and repeat process one more time. Drain garlic, slice thinly and set aside.
Add oil to a small saute pan and gently saute scallions for a minute or two until just softened. Add garlic, olives, sundried and fresh tomatoes, zest and juice of lemon and sautJ for 1 minute more. Off heat, season to taste with salt, pepper and drops of balsamic vinegar. Stir in mint. Store salsa covered in refrigerator up to 5 days.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 09-17-97 (10:43) The Pine Tree Bbs (222) Cooking(F)
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