Salsa de Olivo Recipe by The Vine Times

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Salsa de Olivo (Olive Salsa)
Courtesy of Aunt Chilada's, Pointe South Mountain Resort, Phoenix

Ingredients

4 12 ounce cans tomatoes, diced
1 8- ounce can olives, chopped and drained
1 10-ounce can green chilies, diced
2 Yellow onion, julienned
2 ounces Green onions, chopped coarse
2 ounces Cilantro, chopped coarse
1 1/2 ounces Jalapeños, pureed
1/2 cup Fresh yellow hot peppers, pureed
1 ounce Lime juice
1 teaspoon Salt

Directions

Crush whole tomato into a two-gallon container. Take special cared to remove skin and cores. Remove stems of jalapeños and yellow hots with a little water in a blender cup. Combine all ingredients. Makes 1 gallon.