Tuesday, December 05, 2006

Microchip Salsa

1 cn 6 oz. black olives, drained
2 cn 14 1/2 oz. peeled tomato
Wedges w/ juice
1 cn 4 oz. chopped green chiles
4 Green onion tops, chopped
1 tb Olive oil
2 tb Vinegar or lemon juice
1 ts Garlic salt
Salt & Pepper to taste
1/2 c Chopped cilantro
Tortilla chips for dipping
In food processor or blender, pulse olives and tomatoes just until chopped. Place in mixing bowl and stir in remaining ingredients except chips. Chill for a few hours or overnight. Serve with tortilla chips.


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