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6 medium tomatoes, seeded, chopped small
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10 large Spanish green olives (such manzanillas), pitted and chopped fine
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1T capers, drained and chopped
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2T pickled jalapenos or sweet hot cherry peppers, minced plus 2T liquid
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2 scallions, chopped fine (whites and greens)
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1 tsp. aleppo chile flakes
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2 tsp. honey
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2 tsp. fresh rosemary, finely minced
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2 tsp. Mexican Adobo Style seasoning
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1 - 2 tsp. salt (to taste)
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1/4 c flat leaf parsley, chopped
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zest and juice of one, small, lemon
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