Recipe - Fresh Tomato And Olive Salsa

2 One half pound Tomatoes; large
1 One fourth cup Black olives; pitted
(preferably Kalamata);
coarsely chopped
1/3 cup Cilantro; fresh, chopped
One fourth cup Red onion; minced
1 tablespoon 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 Joel.Ehrlich@salata.com

CHILEHEADS ARCHIVES

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