Judy's fiesta salsa

Yield: 1 Servings

Measure Ingredient
2 Chopped tomatoes
1 can (4 oz) chopped black olives
1 can (4 oz) chopped green chiles
½ cup Chopped onion or green onions
1 Chopped Jalapeno or Serrano chile
3 tablespoons Olive oil
1½ tablespoon Vinegar
1 teaspoon Garlic salt



Refrigerate several hrs. or overnight before serving. Serve with tortilla chips.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998

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