Fresh Tomato And Olive Salsa

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Tomatoes
1 1/4 cups	182g / 6.4oz	Black olives - (preferably calamite), pitted and chopped
1/3 cup	5.3g / 0.2oz	Cilantro - fresh, chopped
1/4 cup	15g / 0.5oz	Red onion - minced
1 tablespoon	15ml	Red wine vinegar
1		Garlic - minced

Recipe 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.

Source:
Steve and Paula Hicks

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