Mt Olive Salsa Recipes

FABULOUS OLIVE SALSA BY JAMES

Steps:

• Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.

DILL PICKLE SALSA

Steps:

• Mix crushed tomatoes, diced dill pickles, chopped onion, dill pickle juice, cilantro, jalapeno pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate 24 hours.

MEYER LEMON-GREEN OLIVE SALSA

Steps:

• In a small bowl, combine shallots, champagne vinegar, and salt; let stand 5 minutes.
• On a work surface, stand lemons on cut end. Slice vertically into 1/8-inch-thick slices. Stack slices, and cut lengthwise into 1/8-inch-thick matchsticks. Line up matchsticks, and cut into 1/8-inch cubes.
• Add lemon to shallots; stir in honey, olives, parsley, and olive oil. Season with salt and pepper.

TOMATO OLIVE SALSA

Steps:

• Combine tomatoes, olives, onion and herbs in a bowl.
• Let stand at room temperature for 30 minutes.
• Pour off any liquid that has accumulated; add lemon juice and vinegar.
• Season to taste with salt and pepper.

MEYER LEMON-GREEN OLIVE SALSA

Steps:

• Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.
• Slice the stem and blossom ends from the Meyer lemons. Stand the lemons on one end, and cut them vertically into 1/8-inch slices. Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks. Line up the matchsticks, and cut them into 1/8-inch cubes.
• Add the diced lemon to the shallot. Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil. Taste for balance and seasoning.

ROASTED RED PEPPER AND OLIVE SALSA

Steps:

• Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat. Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl. Serve cold or at room temperature.

ROASTED TOMATILLO & GREEN OLIVE SALSA RECIPE - (4.5/5)

Steps:

• Heat oven to 475°F. Spread tomatillos, garlic cloves and jalapeño on a baking sheet and coat evenly with oil. Roast for 15 minutes or until tomatillos are browned and blistered. Remove from oven and place in a food processor or blender with olives, cilantro, lime and sugar. Pulse 5 to 7 times. Add water and pulse another 4 to 5 times to mix. Place in bowl and serve with chips or as a topping on eggs, chicken or meat.