Title: Howard Karten's Salsa
Categories: Appetizer Mexican Salsa
Yield: 6 Servings

4	md	Tomatoes
		Chopped scallions to taste
1/4	md	Chopped red onion
10		Quartered black olives
1	tb	Olive oil
2	ts	Red wine vinegar
		Chopped red pepper
		Chopped green pepper
1	ts	Salt
1	tb	Ground cumin
1	ts	Garlic
1	ts	Oregano
		Ground red peppers to taste
		Cayenne pepper to taste

1. Skin tomatoes, remove seeds, chop the fles moderately fine and put in a large saucepan.

2. Add remaining ingredients, mix thoroughly, refrigerate and serve.

"You can add any kinda vegetable you want to this."

From: Howard Karten, Rime Cuisine Conference Moderator Channel 1 BBS, Cambridge, Mass. 1993

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