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This relish will get you rave reviews at the
hors d'oeuvres table. Blanch tomatoes in boiling water for a minute or
so to pop off their skins; this is good with "winter tomatoes",
but is positively fabulous with ripe, summer harvest. Good quality
Greek olives also make a difference, so as The Mano saying goes, "Don't
Combine all ingredients in a food processor. Use quick on/off pulses so you can keep an eye on texture... keep it chunky, not creamy. Chill before serving.
This salsa also keeps for quite a few days in the refrigerator, so it is very convenient to make a day ahead. Serve with triangles of fresh pita and enjoy!
Makes: about 5 cups
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