adds a little spin on the classic version of salsa by adding olives. Enjoy it on an ancient grain tortilla with a Paleo-friendly protein, as a topping for sautéed asparagus (in season starting February!), or on your favorite fish dish.
Makes 2 cups.
1 can diced tomatoes
¼ cup of chopped white onion
¼ cup of pitted green olives
1 teaspoon finely chopped pickled jalapenos
½ tablespoon fresh parsley
½ tablespoon fresh cilantro
½ tablespoon extra virgin olive oil
A dash of salt
1.)Using a food processor, blend the tomatoes with the liquid from their can, being careful not to puree them.
2.)Add the remaining ingredients to the tomato mixture
3.)Serve at room temperature
What do you like to eat with salsa? Tell us in the comments below!