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Photo by: Joseph De Leo
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
INGREDIENTS
- 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
Directions
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.
Notes
TIP: To easily pit olives, tap the olives with a hammer, just hard enough to open the flesh, and pop out the pit.
© 1990 Victoria Wise and Susanna Hoffman
Editor's Note
Nutritional information is based on 9 servings.
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
287kcal (14%)
29mg (3%)
2mg (4%)
17mcg RAE (1%)
42mg
7mg
1g
0g
2g
2g
0mg (0%)
776mg (32%)
4g (22%)
32g (49%)
0mg (2%)
FROM THE KITCHEN OF...
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