6 large ripe tomatoes, chopped (peel if skins are tough)
1 cup chopped canned tomatoes, with juice (or increase fresh tomatoes to 8)
4 to 5 fresh serrano chiles, seeded and chopped
1 medium red onion, chopped
2 to 3 fresh jalapeño peppers, seeded and chopped
4 cloves garlic, minced
3 tablespoons chopped cilantro
2 tablespoons chopped fresh oregano
2 teaspoons freshly ground coriander
1 tablespoon sweet red chile powder
1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
8 jumbo green olives with pimientos’sliced
8 to 10 nicoise-style black olives, pitted

Combine all ingredients in nonmetalic bowl (preferably pottery), and let stand at least 15 minutes. Adjust seasoning to taste.

Makes About 3 1/2 cups.

Recipe from Great Bowls Of Fire!, July/August 1989