| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dip | 16 | Servings | ||
INGREDIENTS
| 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 | Clove garlic; minced |
INSTRUCTIONS
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 <Joel.Ehrlich@salata.com> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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