Salsa Recipes

Tomato and Olive Salsa

  
2 1/2 pounds tomatoes
1 1/4 cups Black olives  
-- pitted and chopped
1/3 cup Cilantro 
-- Fresh, chopped
1/4 cup Red onion -- minced
1 Tbsp. 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.

This salsa is not hot at all.