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Olive Salsa

chef.jackson's picture
Ingredients
  Canned pitted green olives 7 Ounce (1 can)
  Canned pitted black olives 3 Ounce (1 Can)
  Garlic 3 Clove (15 gm), chopped finely
  Jalapeno chilies 2 , chopped finely
  Red onion 1⁄3 Cup (5.33 tbs), finely chopped
  Red bell pepper 1⁄3 Cup (5.33 tbs), chopped
  Anchovy fillets 2 Ounce, chopped finely (About 15)
  Pine nuts 1⁄4 Cup (4 tbs), 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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Method: 
Mixing
Dish: 
Salsa
Ingredient: 
Olive
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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