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Olive Salsa
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Description
A great salsa that can stand on its own, but is better served with baked salmon.
Ingredients
- 2 whole Roma Tomatoes, Halved
- 3 whole Tomatillos, Husked And Halved
- 4 cloves Garlic, Lightly Smashed
- 2 whole Serrano Chilis, Stems Removed (remove Seeds For Less Heat)
- 1 whole Onion, Halved
- 12 whole Large Green Olives, Pitted
- 1 bunch Fresh Cilantro (small Bunch), Rough Chop
- 1 teaspoon Garlic Salt
- ½ whole Lime, Juiced
- 1 teaspoon Granulated Sugar
- 1 dash White Vinegar
Preparation
Begin by getting a large cast iron skillet on medium to high heat. Add the tomatoes, tomatillos, onion, garlic, and serrano peppers. Cook until you get a nice char on all of the items. Once charred, remove from the heat and toss them into a blender or food processor.
Toss in the cilantro, lime juice, salt, sugar, vinegar, and olives. Blend until you have a nice puree of all of the ingredients. Taste, and salt accordingly.
Let cool to room temperature before serving.
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