Prep 25 mins
Cook 6 hrs
A salsa with no tomatoes, for olive lovers. It's full of strong flavors. Can be prepared in a food processor, but I just chop with a knife. Serve with tortilla chips, bagel chips, crackers etc.
- 1 (7 ounce) jarpitted green olives (with pimentos OK)
- 1 (6 ounce) can pitted black olives
- 2 -3 cloves garlic
- 2 jalapeno chiles
- 1⁄2 medium red onion (1/3 cup chopped)
- 1 medium red pepper
- 1 medium yellow pepper
- 1⁄2 cup pine nuts, toasted
- 1 tablespoon chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- To toast pine nuts heat in a small skillet over low heat, stirring frequently, until lightly browned.
- Drain olives well and chop.
- Very finely chop garlic Seed and remove membranes from halapenos and finely chop Dice onion, red and yellow peppers Combine all ingredients and add olive oil and vinegar, mix well Chill several hours or overnight, bring to room temperature to serve.
What a great keeper recipe. I subbed toasted walnuts (Pine nuts at $25 a pound!) and loved the outcome, I also cut the jalapeno to one because there were some wimps at this eating event. Just right for everybody and it is good to make a day ahead of time too.
This sounds quite tasty. Will try but I am not a fan of pine nuts,so may omit. May change texture but I'm hoping not as much the flavor in general. Will review again. Thanks for posting.
Beautiful looking and wonderful tasting. Excellent with pita chips and sangria. The pine nuts gave it a nice change of texture and flavor. A keeper!