Olive Salsa

• 2 whole Roma Tomatoes, Halved
• 3 whole Tomatillos, Husked And Halved
• 4 cloves Garlic, Lightly Smashed
• 2 whole Serrano Chilis, Stems Removed (remove Seeds For Less Heat)
• 1 whole Onion, Halved
• 12 whole Large Green Olives, Pitted
• 1 bunch Fresh Cilantro (small Bunch), Rough Chop
• 1 teaspoon Garlic Salt
• 1/2 whole Lime, Juiced
• 1 teaspoon Granulated Sugar
• 1 dash White Vinegar

1. Begin by getting a large cast iron skillet on medium to high heat.
2. Add the tomatoes, tomatillos, onion, garlic, and serrano peppers.
3. Cook until you get a nice char on all of the items.
4. Once charred, remove from the heat and toss them into a blender or food processor.
5. Toss in the cilantro, lime juice, salt, sugar, vinegar, and olives.
6. Blend until you have a nice puree of all of the ingredients.
7. Taste, and salt accordingly.
8. Let cool to room temperature before serving.

tomatoes, garlic, serrano chilis, onion, green olives, fresh cilantro, garlic, sugar, white vinegar

Taken from tastykitchen.com/recipes/appetizers-and-snacks/olive-salsa/ (may not work)