This is a recipe from my sister-in-law, Sandy. It’s been around my family for a long time – maybe 20 years or more.
Part salsa, part veggie dip ~ I made it often when I lived in Mexico. It is still one of my favorite appetizers. I could eat it with a spoon.
Mix together and chill overnight:
- 1/2 cup chopped black olives
- 1 small can chopped green chilies
- 4 green onions
- 2 large tomatoes, chopped
- 1-1/2 tablespoons vinegar
- 3 tablespoons oil
- 1 tsp. garlic salt
Serve with tortilla chips.