MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cilantro Salsa
 Categories: Salsa
      Yield: 4 Cups
 
      6 oz Can black olives; drained
     29 oz Peeled tomato wedges
           - (2 cans); with juice
      4 oz Can chopped green chiles;
           - to taste
    1/2 c  Cilantro; chopped
      2 cl Garlic; pressed
      1 tb Olive oil
      2 tb Vinegar or lemon juice
           Salt & pepper; to taste
           Tortilla chips
 
  In food processor or blender, pulse olives and tomatoes just until
  chopped. Place in mixing bowl and mix in remaining ingredients except
  chips. Chill, serve with tortilla chips.
  
  Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
 
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