Fresh Tomato & Olive Salsa (Salsa)

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Ingredients and Directions



2 ½ lbs tomatoes, large

1 ¼ C black olives, pitted (preferably Kalamata) coarsely chopped

1/3 C cilantro, fresh, chopped

¼ C red onion, minced

1 Tbsp red wine vinegar

1 garlic clove, minced

• Blanch tomatoes in large pot of boiling water 20 seconds.

• Drain.

• Peel, seed and chop tomatoes.

• Transfer to bowl.

• Add all remaining ingredients and toss gently.

• Can be prepared 4 hours ahead. Chill.

• Serve at room temperature.

Source : http://www.freecookingrecipes.net