Need a switch from tortillas? Or maybe you’ve run out of them. Green Olive-Cilantro Salsa is excellent in a lettuce leaf taco. Stuff a large curly, romaine, red, or butter leaf with a filling of carnitas, other pork, chicken, duck, fish, beef, or goat, and top with this salsa.
Yield: Makes about 2¼ cups
1 pound jumbo green olives (about 2 cups), pitted
2 large garlic cloves
4 serrano chilies, stemmed
1 cup cilantro leaves
1 cup olive oil
1 teaspoon minced lemon zest
In a food processor or using a chef’s knife, mince the olives, garlic, chilies, and cilantro. Stir in the olive oil and lemon zest. Serve right away, or cover, refrigerate, and use within 1 week.
TIP: To easily pit olives, tap the olives with a hammer, just hard enough to open the flesh, and pop out the pit.