Microchip salsa

4 cups

Ingredients

Quantity Ingredient
1 can 6 oz. black olives, drained
2 cans 14 1/2 oz. peeled tomato
Wedges w/ juice
1 can 4 oz. chopped green chiles
4 Green onion tops, chopped
1 tablespoon Olive oil
2 tablespoons Vinegar or lemon juice
1 teaspoon Garlic salt
Salt & Pepper to taste
½ cup Chopped cilantro
Tortilla chips for dipping

Directions

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. *From "Quick Bytes: Computer Lover's Cookbook" by Diane Pfeifer* ~Typed for you by Michelle Bruce Submitted By MICHELLE BRUCE On 05-26-95

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