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 |
T |
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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