 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 24 |
|
I grew up in Southern California, so Mexican food has always been one of my favorites. This salsa is extremely mild, so it's a good choice if you're trying Mexican food for the first time. It's also tasty over baked whitefish or sole. Ingredients:
2 cans (4 ounces each) chopped ripe olives |
2 cans (4 ounces each) minced green chilies |
3 finely chopped green onions, tops included |
3 to 4 firm red tomatoes, finely cubed |
2 to 3 tablespoons vinegar and oil dressing or bottled italian dressing |
2 tablespoons minced fresh cilantro |
corn chips |
Directions:
1. In a large bowl, combine the olives, chilies, onions, tomatoes and dressing. Chill overnight. Top with cilantro; toss gently. Serve with corn chips. Yield: about 6 cups salsa.
|
|