BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 23 2010

Olive Salsa

Juice of three lemons
4 tablespoons olive oil
1/4 cup of sliced garlic stuffed green olives (slice the garlic and the olives)
2 large shallots, sliced
salt and pepper to taste

Place all ingredients in a saute pan, and cook until the shallots turn a dark pink.

Let cool slightly and serve on tortilla chips