Tomato Salsa

2 large ripe tomatoes (about 1 pound), diced
1 small jalapeño pepper, seeded and minced
2 cloves garlic, chopped 
2 teaspoons dried cilantro, or 4 teaspoons fresh chopped
16 medium pitted black olives, drained, rinsed, and chopped
2 tablespoons lime juice

Place tomatoes in a serving bowl. Add jalapeño, garlic, and cilantro. Toss in olives and lime juice. Cover and refrigerate for 30 to 60 minutes before serving.
Makes 8 servings.


Serve up with Baked Tortilla Chips or Whole-Wheat Pita Chips and fresh vegetables.