6 oz Can black olives; drained
29 oz Peeled tomato wedges
- (2 cans); with juice
4 oz Can chopped green chiles;
- to taste
1/2 c Cilantro; chopped
2 cl Garlic; pressed
1 tb Olive oil
2 tb Vinegar or lemon juice
Salt & pepper; to taste
Tortilla chips
In food processor or blender, pulse olives and tomatoes just until
chopped. Place in mixing bowl and mix in remaining ingredients except
chips. Chill, serve with tortilla chips.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
