Tuesday, December 05, 2006

Microchip Salsa

Ingredients:
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
Instructions:
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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