~ From my Garden Kitchen
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Fresh Salsa
2 large ripe tomatoes, chopped 4 green onions, chopped 1/4 cup bell pepper, chopped 1 or 2 chopped jalapenos (optional) 1 6-ounce can chopped black olives 1 teaspoon minced garlic 3 tablespoons white vinegar 3 tablespoons vegetable oil 1 teaspoon salt 1/2 teaspoon pepper
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Be sure all vegetables are chopped finely. A food processor may be used for this. Mix all ingredients and refrigerate several hours before serving. This is delicious with fresh peas and beans, or as a dip for tortilla chips. It's an ideal use for some of those tomatoes and peppers that seem to all become ripe at once in the garden.