Diana’s Tomato Salsa

 Diana’s Tomato Salsa
September is the time when vine-ripened tomatoes are abundant. Even if you do not grow your own, you can find exquisite tomatoes at your local farmer’s market. Take advantage of this tomato season by making your own fresh tomato salsa. You will love it. You can use tomato salsa with many of your favorite meals, such as fajitas, tacos, grilled white fish, chicken breasts, etc. Or, you may just serve chips and fresh salsa for a snack. It’s a real treat and so delicious! When making the salsa, I chop some of the ingredients by hand and other ingredients by food processor. A blender can be
used, too.

1     can black olives, chopped
1     cup green onions, chopped finely
1/2  cup sweet yellow onion, finely chopped (e.g. Walla Walla Sweet)
2-3  cups fresh vine-ripened tomatoes, chopped
1-2  cloves garlic, finely chopped
3-6  tablespoons fresh cilantro leaves, finely chopped
3-6  tablespoons fresh Italian parsley, finely chopped
1/2  teaspoon salt
1/4  teaspoon freshly ground pepper
4-5  tablespoons olive oil
4-5  tablespoons rice vinegar (use cider vinegar, if you prefer)
Optional: 2-3 tablespoons canned green chiles, diced

Mix together all of the ingredients in a medium-size bowl. After the ingredients have been well mixed, cover and place in the refrigerator for at least two hours. This allows the flavors to blend together. Bring to room temperature before serving. If your tomatoes are extra juicy, you may wish to discard some excess juice before serving. Also, adjust the amount of these ingredients to your own liking.