| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Sami |
Jash01 |
1 |
servings |
INGREDIENTS
| 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, |
|
|
; etc.) |
| 4 |
|
Sundried tomato halves in oil; drained, slivered |
| 1 |
c |
Seeded; chopped fresh firm ripe tomato |
|
|
Grated zest and juice of one small lemon |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Balsamic or sherry vinegar |
| 1 |
tb |
Chopped fresh mint |
INSTRUCTIONS
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 saute 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. This recipe yields approximately 1
3/4 cups
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK -
(Show # JA-9766 broadcast 02-01-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-08-1997
Recipe by: John Ash
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