Olive Salsa

1 jar pitted green olives 1 can pitted black olives (3 oz) 3 cloves garlic, finely minced 2 jalapeno chilies, minced with some seeds 1/3 cup finely chopped green onion 1/3 cup chopped sweet red pepper 2 T. olive oil 1 T. red wine vinegar 1/4 cup roasted pine nuts (optional)

Drain olives and coarsely chop. Mix with all remaining ingredients and let flavors blend for 30 minutes. This is an unusual salsa that is great served over pasta. Also good with green salad or spread on slices of French bread. Pine nuts are best roasted ingle layer in pan. Preheat 300 oven. roast 5 to 10 minutes until golden brown. Careful, cuz they burn easily. Minced anchovy fillets may be added to taste, if you like the zip these critters give to a recipe. Source: On Line Cookbook (I think)

Contributed by: Edit

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