Cilantro and Olive Salsa

Preparation :10 Cook :00 Stand 2:00 Total 2:10

This is for serious ciantro lovers only! It is to be eaten with fresh homemade
tortilla chips if possible.

2 cups home canned salsa
6 cloves garlic
1 bunch fresh cilantro
1 bunch scallions
1 lime, juiced
2 cups olives, green preferred
2 to 4 tablespoons Bandana's Pepper Sauce, XXtra preferred
white pepper
salt
5 plum tomatoes, peeled seeded and chopped

Combine Cilantro, garlic, lime juice, and olive juice in a food processor and
pulse until finely chopped.
Add scallion and pulse just until it's roughly chopped.
Turn into a bowl and add remaining ingredients then chill.
Enjoy with your own tortilla chips or a good commercial alternative.

Serves 4

Nutrition (per serving): 120 calories
Saturated fat 1 g
Total Fat 9 g (67% of calories)
Protein 2 g (7% of calories)
Carbohydrates 8 g (26% of calories)
Cholesterol 0 mg 
Sodium 1725 mg
Fiber 2 g 
Iron 2 mg
Vitamin A 695 IU
Vitamin C 21 mg
Alcohol 0 g

Source: A. PEPPERHEAD