| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(6-oz) ripe olives; chopped |
| 1 |
cn |
(4-oz) chopped green chiles |
| 4 |
|
Green onions; chopped w/tops |
| 3 |
lg |
Tomatoes; peeled and chopped |
| 3 |
tb |
Salad oil |
| 1 1/2 |
tb |
Vinegar |
| 1 1/2 |
ts |
Garlic salt |
INSTRUCTIONS
Mix olives, chiles, onions & tomatoes. Add oil, vinegar & garlic salt. Stir
& chill. Serve with chips. Best with ripe, homegrown tomatoes.
JEANNIE TURLEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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