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Fresh Zesty Salsa Recipe

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
TOTAL TIME: Prep: 10 min. + chilling YIELD:32 servings

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

One 1/4-cup serving equals 16 calories, 1 g fat (0 saturated fat), 0 cholesterol, 31 mg sodium, 2 g carbohydrate, 0 fiber, trace protein. Diabetic Exchanges: Free Food.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.