Stuffed Monster Heads
This is a fun simple salsa that is always great to whip up at a moments notice. I always have the basic ingredients on hand, although most of the time I make it with plum tomatoes. I like this recipe with Kalamata olives, but it is actually very good with your garden variety black olives. This salsa is great with Halloween Tortilla Scoops of course, but I personally like it best with French Bread Rounds. I always make and serve salsas very quickly. I never refrigerate a salsa as tomatoes lose their flavor very quickly once refrigerated. I have made this salsa several hours ahead of time and just let it sit at room temperature until the guests arrived. It gets a little juicier this way, but other than that it is fine. One way to make the salsa less juicy if you are making it ahead of time is to seed the tomatoes before dicing them.
4 large diced orange tomatoes
1/2 cup Kalamata olives, pitted and chopped
1 minced shallot
1 crushed garlic clove
1/2 cup chopped Italian flat leaf parsely
1 squeeze fresh lemon juice
1 tablespoon olive oil
freshly ground black pepper
Mix together all of the ingredients. Serve immediately.
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