Reminiscent of a chunky Tapenade, this olive dipper has a tangy vinaigrette base.
INGREDIENTS (for 2 servings):
- 2 (6 ounce) cans chopped black olives
- 2 (4 ounce) cans diced green chiles
- 1 (14.5 ounce) can diced tomatoes
- 3 green onions, chopped
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon ground black pepper
- 1 pinch seasoning salt
PREPARATION:
In a medium mixing bowl, mix together olives, green chilies, tomatoes, green onions, garlic, olive oil, vinegar, black pepper, and seasoned salt. Cover, and chill overnight. Serve cold or at room temperature.
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