Recipe - Jalapeno Salsaball Blue Book

1 tablespoon Olive oil
Three fourths cup Jalapenos, chopped
2 Cloves garlic, minced
One fourth cup Onion, chopped
3 cup Seeded,peeled, choppped
Tomatoes.
1 tablespoon Red wine vinegar
1 tablespoon Fresh cilantro, chopped
1 tablespoon Green olives, chopped
Salt

In med. sized skillet, heat the oil. Add the jalapenos, garlicn and onion
Saute until the onion is soft, but not browned, 35 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
hotuse half bell pepper and half jalapeno to "cool" it down if you like.