Salsa de Aceituna Verde y JitomateDips and chips are easy and well liked by almost everyone. This is a California-Mexican innovation based on ingredients commonly used in the cooking of Veracruz. For the best flavor try to use good-quality bulk olives from a delicatessen or gourmet store.
Olive and Tomato Dip
Salsa de Aceituna Verde y JitomateDips and chips are easy and well liked by almost everyone. This is a California-Mexican innovation based on ingredients commonly used in the cooking of Veracruz. For the best flavor try to use good-quality bulk olives from a delicatessen or gourmet store.
Ingredients
Makes about 1½ cups
- 1 cup green Spanish-style pimiento-stuffed olives
- 1 medium tomato seeded, and finely chopped
- 1 jalapeño chile seeded, veins removed, and finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped white onion
- 2 teaspoons drained capers chopped
- 1 teaspoon brown sugar
- Salt to taste (optional)
Instructions
- Put the olives in a processor and pulse until finely chopped.
- Transfer to a bowl and add the remaining ingredients.
- Taste before adding salt, since the olives and capers are both already salty.
Notes & Wine Advice
Serve with crisp tortilla chips for dipping