Title: Fresh Tomato & Olive Salsa
Categories: Spice Salsa
Yield: 1 Servings

2 1/2	lb	Tomatoes, large
1 1/4	c	Black olives, pitted
		(preferably Kalamata)
		Coarsely chopped
1/3	c	Cilantro, fresh,
		Chopped
1/4	c	Red onion, minced
1	tb	Red wine vinegar
1		Garlic clove, 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.

Joel Ehrlich From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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