Salsa Recipes

Tomato and Olive Salsa

2 1/2 pounds tomatoes
1 1/4 cups black olives, preferably Kalamata, pitted and chopped
1/3 cup fresh cilantro, chopped
1/4 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.

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