1 lb. Tomatoes
1 Jalapeno Pepper, peeled and minced
2 oz. Green Olives, drained and sliced
½ cup Onion, chopped
5 Tbsp. Olive Oil
½ tsp. Salt (optional)
1 TB Lucinda’s Fresh Cilantro, chopped
Quarter the tomatoes, chop finely. In a large bowl, combine all ingredients; set aside one hour before serving.
Makes 6 servings.