Olive Salsa

• 1 (7 ounce) jar pitted green olives (with pimentos OK)
• 1 (6 ounce) can pitted black olives
• 2 -3 cloves garlic
• 2 jalapeno chiles
• 1/2 medium red onion (1/3 cup chopped)
• 1 medium red pepper
• 1 medium yellow pepper
• 1/2 cup pine nuts, toasted
• 1 tablespoon chopped fresh parsley
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar

1. To toast pine nuts heat in a small skillet over low heat, stirring frequently, until lightly browned.
2. Drain olives well and chop.
3. Very finely chop garlic Seed and remove membranes from halapenos and finely chop Dice onion, red and yellow peppers Combine all ingredients and add olive oil and vinegar, mix well Chill several hours or overnight, bring to room temperature to serve.

green olives, black olives, garlic, jalapeno chiles, red onion, red pepper, yellow pepper, pine nuts, parsley, extra virgin olive oil, red wine vinegar

Taken from www.food.com/recipe/olive-salsa-90122 (may not work)