| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
8 |
Servings |
INGREDIENTS
| 2 |
cn |
(4.25-oz) chopped ripe olives;drained |
| 1 |
cn |
(7-oz) diced green chilies; drained |
| 5 |
|
Tomatoes; chopped |
| 1 |
|
Bunch green onions; chopped |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Oil |
| 1 |
tb |
Vinegar |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
cn |
(7-oz) Ortega salsa (optional) |
INSTRUCTIONS
Chop and combine vegetables and set aside. Mix oil, vinegar, salt and
pepper and stir into chopped vegetables. Add Ortega Salsa, if desired.
Chill at least 8 hours, or overnight. Food processor may be used.
BETTY BIGGADIKE SCROGGIN
(MRS. CARROLL)
PALOS VERDES, CA
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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