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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 32 |
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The addition of olives makes this salsa a little different from other varieties. You can seed the jalapeno peppers if desired. But if you family likes salsa with some heat , leave them in.—Sharon Lucas, Raymore, Missouri Ingredients:
8 medium tomatoes, chopped |
3/4 cup sliced green onions |
1/3 cup finely chopped fresh cilantro |
1/3 cup chopped onion |
2 small jalapeno peppers, finely chopped (seeded if desired) |
1 can (2-1/4 ounces) sliced ripe olives, drained |
3-1/2 teaspoons fresh lime juice |
1 tablespoon cider vinegar |
1 tablespoon canola oil |
1 to 2 teaspoons chili powder |
1 to 2 teaspoons ground cumin |
1 teaspoon garlic powder |
1 teaspoon dried oregano |
1/4 teaspoon salt |
Directions:
1. Combine all ingredients in a large bowl. Cover and refrigerate overnight. Keeps up to 1 week. Yield: 8 cups.
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