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About this recipe:
This tasty, piquant salsa works well as a dip, or as a light sauce for fish.
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
- 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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