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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