| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Crook2 |
1 |
servings |
INGREDIENTS
| 1 |
cn |
Black olives; drained (6 ounce) |
| 2 |
cn |
Peeled tomato wedges with juice; (14 1/2 ounce) |
| 1 |
cn |
Chopped green chilies; (or more, to taste) |
|
|
; (4 ounce) |
| 4 |
|
Green onion tops; chopped |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Vinegar or lemon juice |
| 2 |
|
Cloves garlic; pressed |
|
|
Salt and 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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