Mediterranean Salsa

by George B.

Servings: 3 cups

INGREDIENTS

2 to 3 fresh jalapeno peppers
1 can (28 oz.) tomatoes, drained (or 5 fresh chopped)
1 can chopped green chilies
1 can chopped ripe olives
2 bunches green onions, cut in large pieces
1/2 green pepper, quartered
1/2 cup vinegar
2 tsp. minced garlic
1 tsp. salt
1 tsp. cumin
1/4 cup fresh oregano (or 1 tsp. dried)

INSTRUCTIONS

Put all ingredients into food processor. Process only until very finely chopped (not pureed). Put in a covered bowl and refrigerate at least 2 hours to allow flavors to blend. Will keep for 2 weeks or more in refrigerator.

CHEF COMMENTS

Serve with corn chips as a dip or use as a condiment for grilled chicken or fish.

Add more tomatoes if sauce is too hot or more jalapeno peppers if not hot enough.

Tagged: mediterraneansalsa, salsa add tags

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