Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Jumbo Vidalia onion, chopped (with green tops if in season) OR |
2 mediums | Vidalia onion, chopped (with green tops if in season) |
3 tablespoons | Sliced black olives |
3 tablespoons | Chopped green chili peppers |
1 large | Tomato, peeled or chopped OR |
2 mediums | Tomatoes, peeled or chopped |
3 tablespoons | Olive oil |
1½ teaspoon | Wine vinegar |
⅛ teaspoon | Cumin |
1 dash | Worchestershire sauce |
1 dash | Tabasco sauce |
\N \N | Salt and pepper to taste |
Combine the above ingredients and chill well. Serve with corn chips.
SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93