Olive Salsa Recipe
Ingredients
| Green olives | 1 Can (10oz), pitted | |
| Pitted black olives | 1 Can (10oz) | |
| Garlic | 3 Clove (5gm) | |
| Jalapeno chiles - 2, chopped finely | ||
| Red onion | 1/3 Cup (16 tbs), finely chopped | |
| Red bell pepper | 1/3 Cup (16 tbs), chopped | |
| Anchovy fillets, | 2 Ounce | |
| Pine nuts - 1/4 cup, lightly toasted | ||
| Olive oil | 2 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
Directions
GETTING READY
1. To toast pine nuts, spread them on a small cookie sheet and roast in a moderately hot oven (300°F) for 5 to 10 minutes, stirring frequently until they are lightly browned.
2. Remove and let cool.
MAKING
3. Drain the olives discarding the liquid.
4. Chop them coarsely with a knife of in a food processor.
5. Add them to a bowl along with remaining ingredients.
6. Mix thoroughly.
7. Cover and leave aside for at least 30 minutes before serving so that the flavors are absorbed.
SERVING
8. Serve the salsa with corn chips or along with grilled fish.
1. To toast pine nuts, spread them on a small cookie sheet and roast in a moderately hot oven (300°F) for 5 to 10 minutes, stirring frequently until they are lightly browned.
2. Remove and let cool.
MAKING
3. Drain the olives discarding the liquid.
4. Chop them coarsely with a knife of in a food processor.
5. Add them to a bowl along with remaining ingredients.
6. Mix thoroughly.
7. Cover and leave aside for at least 30 minutes before serving so that the flavors are absorbed.
SERVING
8. Serve the salsa with corn chips or along with grilled fish.
Chef
