Title: Fresh Tomato and Olive Salsa
Categories: Dip
Yield: 16 Servings

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

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

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.