Olive salsa

    This tasty, piquant salsa works well as a dip, or as a light sauce for fish.

    21 people made this

    Serves: 20 

    • 350g (12 oz) black olives, chopped
    • 225g (8 oz) green chillies, diced
    • 1 (400g) tin chopped tomatoes
    • 3 spring onions, chopped
    • 2 cloves garlic, chopped
    • 1 tablespoon olive oil
    • 1 dessertspoon red wine vinegar
    • 1 teaspoon freshly ground black pepper
    • 1 pinch salt

    Prep:5min  ›  Ready in:5min 

    1. In a medium mixing bowl, mix together all ingredients. Cover, and chill overnight to allow the flavours to meld. Serve cold or at room temperature.
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