Tomato, Olive, And Caper Compote Recipe

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2 tablespoons freshly squeezed lemon juice

1/4 cup finely chopped celery (with leaves)

1 small yellow onion, finely chopped

2 tablespoons capers

3 tablespoons extra-virgin olive oil

1/2 cup kalmata olives, roughly chopped

1/2 to 1 jalapeno, seeded and finely chopped

7 cloves garlic, minced

2 tablespoons chopped parsley

Freshly ground black pepper, to taste

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7 plum tomatoes (about 14 ounces), halved, seeds squeezed out, and diced

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