Instructions: Drop the garlic cloves into lightly-salted boiling water and boil for 1 minute. Drain, cool slightly and remove skin from garlic. Add garlic and water to cover in a pan, bring to a boil and cook for another minute. Drain and repeat process one more time Drain garlic, slice thinly and set aside.

Add oil to a small saute pan and gently saute scallions for a minute or two until just softened. Add garlic, olives, sundried and fresh tomatoes, zest and juice of lemon and saute for 1 minute more. Off heat, season to taste with salt, pepper and drops of balsamic vinegar. Stir in mint. Store salsa covered in refrigerator up to 5 days.

This recipe yields approximately 1 3/4 cups

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