| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dips |
6 |
Servings |
INGREDIENTS
| 1 |
|
Jumbo Vidalia onion, chopped (with green tops if in season) OR |
| 2 |
md |
Vidalia onion, chopped (with green tops if in season) |
| 3 |
tb |
Sliced black olives |
| 3 |
tb |
Chopped green chili peppers |
| 1 |
lg |
Tomato, peeled or chopped OR |
| 2 |
md |
Tomatoes, peeled or chopped |
| 3 |
tb |
Olive oil |
| 1 1/2 |
ts |
Wine vinegar |
| 1/8 |
ts |
Cumin |
| 1 |
ds |
Worchestershire sauce |
| 1 |
ds |
Tabasco sauce |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Combine the above ingredients and chill well. Serve with corn chips.
SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre,
Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim
Bodle 5/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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