Post by Chris in NM on Sept 15, 2004 5:58:47 GMT -6
Mexican Caviar
2 (4 ½ oz.) cans chopped black olives (I use sliced)
2 (4 oz.) cans chopped green chili peppers
1 (15 oz.) can diced tomatoes (I use fresh when I have them)
3 green onions, chopped
2 cloves garlic, crushed
1 tbl. olive oil
2 tbl. red wine vinegar
1 tsp. ground black pepper
1 dash seasoned salt.
In a medium bowl, mix together all ingredients. Cover and chill overnight. Serve cold or at room temperature with your choice of chips. I use nacho chips.
2 (4 ½ oz.) cans chopped black olives (I use sliced)
2 (4 oz.) cans chopped green chili peppers
1 (15 oz.) can diced tomatoes (I use fresh when I have them)
3 green onions, chopped
2 cloves garlic, crushed
1 tbl. olive oil
2 tbl. red wine vinegar
1 tsp. ground black pepper
1 dash seasoned salt.
In a medium bowl, mix together all ingredients. Cover and chill overnight. Serve cold or at room temperature with your choice of chips. I use nacho chips.