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Southwestern, Tex-Mex
 Green Olive-Cilantro Salsa

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Need a switch from tortillas? Or maybe you’ve run out of them. Green Olive-Cilantro Salsa is excellent in a lettuce leaf taco. Stuff a large curly, romaine, red, or butter leaf with a filling of carnitas, other pork, chicken, duck, fish, beef, or goat, and top with this salsa.

Yield: Makes about 2¼ cups
Prep time: Takes Less Than 20 Minutes

Ingredients

  • 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

Directions

In a 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 within 1 week.

Notes

TIP: To easily pit olives, tap the olives with a hammer, just hard enough to open the flesh, and pop out the pit.


© 1990 Victoria Wise and Susanna Hoffman

Note from Cookstr's Editors

Nutritional information is based on 9 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

287kcal (14%)
29mg (3%)
2mg (4%)
17mcg RAE (1%)
42mg
7mg
1g
0g
2g
2g
0mg (0%)
776mg (32%)
4g (22%)
32g (49%)
0mg (2%)
 

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