2 chopped tomatoes
1 4-ounce can chopped black olives
1 4-ounce can chopped green chiles
1/2 cup chopped onion or green onions
1 chopped Jalapeno or Serrano chile
3 tablespoons olive oil
1-1/2 tablespoon vinegar
1 teaspoon garlic salt
Mix all ingredients together thoroughly.
Refrigerate several hours or overnight before serving to allow flavors to meld.
Serve with tortilla chips.
Recipe makes 16 ounces.
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