Rob posted a list of all he ate on Thanksgiving and mentioned his favorite Green Olive Cilantro Salsa.
Here’s the recipe courtesy of The Well Filled Tortilla Cookbook which Rob bought for me for Mother’s Day in 1991.
Makes about 2 1/4 cups
Takes less than 20 minutes – unless you have to go to the store to buy all the ingredients first. 🙂
1 pound jumbo green olives (about 2 cups), pitted
2 large garlic cloves
4 serrano chilies, stemmed
1 cup cilantro leaves
1 cup olive oil
1 teaspoon minced lemon zest
In food processor or using a chef’s knife, mince the olives, garlic, chilies, and cilantro. Stir in the olive oil and lemon zest. Serve right away, or cover, refrigerate, and use whithin 1 week.
Note: We always at least double the recipe. It’s so good that it goes fast! And, we have one of those nifty little food processor thingys that makes this go even extra fast in prep time.