Salsa (makes 2 1/2 cups) In a food processor or using a chef's knife, mince the olives, garlic, chiles, and cilantro. Stir in the olive oil and lemon zest. Serve right away, or cover, refrigerate, and use within 1 week.
Per serving: 990 calories, 50g protein, 44g carbohydrates, 69g fat, 4g dietary fiber
* Source: Taken from "The Well-Filled Tortilla" cookbook, copyright 1990 by Victoria Wise and Susanna Hoffman. Reprinted with permission of Workman Publishing Co.
Recipe by: http://www.tortilla-info.com
Posted to KitMailbox Digest by Aleeda Crawley <ARC63@ix.netcom.com> on Jun 02, 1998
