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Salsa Fresca Puttanesca


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5 ripe tomatoes, diced or coarsely chopped

3 or 4 garlic cloves, chopped

1/2 teaspoon dried red chile flakes, or to taste

3 tablespoons olive oil

1 tablespoon red wine vinegar

8 to 10 kalamata-type black olives, pitted and diced or quartered

3 tablespoons thinly sliced fresh mint leaves

3 tablespoons thinly sliced basil

Salt, to taste

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