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.

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