olive salsa
(1 RATING)
This a very tasty and unusual salsa. You can spread it on french bread too, or use the corn scoops. 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.
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prep time
25 Min
cook time
10 Min
method
Refrigerate/Freeze
yield
8 or more
Ingredients
- 1/4 cup pine nuts, directions to toast below
- 7 ounces jar pitted green olives, chopped
- 3 ounces pitted black olives, chopped
- 3 cloves garlic, finely minced
- 1/3 cup red onion, finely chopped
- 1/3 cup sweet red pepper
- 2 ounces anchovy fillets (about 15) minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
How To Make olive salsa
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Step 1Drain and chop the olives.
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Step 2pre heat the oven to 300°.
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Step 3Spread 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.
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Step 4Chop the garlic, jalepenos, onion and red pepper.
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Step 5Mix everything together and chill for at least 30 minutes.
- 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!
Discover More
Tag:
#Quick & Easy
Category:
Vegetable Appetizers
Ingredient:
Vegetable
Culture:
Mediterranean
Method:
Refrigerate/Freeze
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