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olive salsa

(1 RATING)
36 Pinches
janenov46 avatar
Massena (now in FL), NY
Updated on Apr 10, 2011

This is from my book Salsa Cooking by Marjie Lambert. Copyright 1994 Quinted Publishing Limited. This is a beautiful and flavorful salsa. it can be the star of the meal spooned over salsa, spreading on toasted French bread, or just eaten with doritoes or scoops. If you dislike anchovies, they can be left out. There are a lot of strong flavors competing here, so the heat of the jalepenos are not as noticible if you leave out the seeds.

prep time 15 Min
cook time 10 Min
method Refrigerate/Freeze
yield 10 or more

Ingredients

  • 7 ounces jar pitted green olives, drained and chopped
  • 3 ounces can pitted black olives, drained and chopped
  • 3 cloves garlic, finely minced
  • 2 medium jalepenos, minced, some seeds removed
  • 1/3 cup red onion, finely chopped
  • 1/3 cup sweet red pepper, finely chopped
  • 2 ounces anchovy fillets (about 15) minced
  • 1/4 cup pine nuts, lightly toasted
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar

How To Make olive salsa

  • Step 1
    Drain olives, and coarsley chop them, Mix all remaining ingredients and let flavors blend for 30 minutes before serving.
  • Step 2
    To toast the pine nuts pre heat oven to 350°, spread them out, abd bake for about 5 to 10 minutes, watching closely they don't burn.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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