Mexican Dip(Salsa)

7 ingredients
8 steps

Ingredients

  • 2 bunches (about 12) green onions, chopped fine
  • 1 can black olives, chopped fine
  • 1 small can green chilies, chopped
  • 1 garlic, chopped or minced
  • 2 medium tomatoes, chopped or diced
  • 3/4 c. olive oil
  • 1/2 c. white vinegar

Directions

  1. 1
    Carefully mix first 5 ingredients.
  2. 2
    Mix olive oil and vinegar. Pour over vegetable mixture.
  3. 3
    Refrigerate.
  4. 4
    Needs to marinate several hours or overnight.
  5. 5
    Drain off most of marinade before serving.
  6. 6
    Will keep a week or so in the refrigerator.
  7. 7
    Makes approximately 4 cups.
  8. 8
    Serve with tortilla chips.

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