| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dips, Make ahead |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
28-oz tomatoes; drained — |
|
|
Mashed |
| 2 |
cn |
4-oz. black olives — |
|
|
Chopped |
| 1 |
bn |
Green onions — chopped |
| 4 |
oz |
Fresh mushrooms — chopped |
| 2 |
tb |
Vinegar |
| 1 |
cn |
4-oz. diced green chilies — |
|
|
Drained |
| 1 |
cn |
8-oz. tomato sauce |
| 3 |
tb |
Olive oil |
| 10 |
|
Milliliters |
|
|
Garlic — finely diced |
| 1/2 |
ts |
Salt |
|
|
Tortilla chips |
INSTRUCTIONS
Redrain tomatoes, removing as much juice as possible. Mix with all other
ingredients. Allow to chill for several hours to blend flavors. Serve with
tortilla chips. Note - will keep for up to two weeks in frig if tightly
covered.
Author - Junior League of Norfolk-Virginia Beach, VA Typed by Sue Woodward
Recipe By : Tidewater on the Half Shell
A Message from our Provider:
“Forbidden fruits create many jams”