Michelle’s pinco de gallo olive salsa1 Fresh (or frozen) jalapeño (I buy a bunch in the summer and freeze them whole, then pull them out when I need them)
1-2 cloves garlic
3 bunches green onion
1/2-1 cup black olives
6 medium roma tomatoes (or firm tomatoes)
Salt & fresh pepper to taste
1 tsp vinegar
1 tsp olive oil
In food processor:
Start on highest setting
Drop in jalapeño and garlic while blade is running to ensure maximum mincing
Stop Blade
Quarter tomatoes and green onions
Place in resting food processor with olives and previous mixture
Pulse the blade until desired constancy (3-4 short pulses)
Pour in storage container
Add salt, pepper, vinegar, and oil
Refrigerate overnight for best results. Keep in fridge for up to two weeks.
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