| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican, Sauces |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3/4 |
c |
Jalapenos, chopped |
| 2 |
|
Cloves garlic, minced |
| 1/4 |
c |
Onion, chopped |
| 3 |
c |
Seeded,peeled, choppped>>> |
|
|
Tomatoes. |
| 1 |
tb |
Red wine vinegar |
| 1 |
tb |
Fresh cilantro, chopped |
| 1 |
tb |
Green olives, chopped |
|
|
Salt |
INSTRUCTIONS
In med. sized skillet, heat the oil. Add the jalapenos, garlicn and onion
Saute until the onion is soft, but not browned, 3-5 min. Add the tomatoes
and cook until the tomatoes are quite soft, about 5 min. Add the remainig
ingredients and cook for a few minutes more to give the flavors a chance
"marry". Add salt to taste if needed. Let the salsa stand for at least min.
Stir well before serving. Yield: Approx. 2 cups This salsa is moderately
hot--use half bell pepper and half jalapeno to "cool" it down if you like.
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