The book this comes from is the Salsa Cooking by Marjie Lambert. The book had many recipes for salsas both with grilled and broiled veggies, and also salsa cruda's (not cooked).
This is delish and has a lot of strong flavors competing for attention, so the jalepenos won't be that noticible unless you add some of the veins or seeds.
1/4 cpine nuts, directions to toast below
7 ozjar pitted green olives, chopped
3 ozpitted black olives, chopped
3 clovegarlic, finely minced
1/3 cred onion, finely chopped
1/3 csweet red pepper
2 ozanchovy fillets (about 15) minced
2 Tbspolive oil
1 Tbspred wine vinegar
How to Make Olive Salsa
- Drain and chop the olives.
- pre heat the oven to 300°.
- Spread the pine nuts in a slingle layer on a cookie sheet and bale for 5 to 10 minutes until lightly browned, watch because they burn quick.
- Chop the garlic, jalepenos, onion and red pepper.
- Mix everything together and chill for at least 30 minutes.