Olive cilantro salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Black olives; drained (6 ounce) |
| 2 | cans | Peeled tomato wedges with juice; (14 1/2 ounce) |
| 1 | can | Chopped green chilies; (or more, to taste) |
| ; (4 ounce) | ||
| 4 | Green onion tops; chopped | |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Vinegar or lemon juice |
| 2 | Cloves garlic; pressed | |
| Salt and pepper to taste | ||
| ½ | cup | Chopped cilantro |
| Tortilla chips for dipping | ||
Directions
In food processor or blender, pulse olives and tomatoes just until chopped.
Place in mixing bowl and stir in remaining ingredients (except chips).
Chill for a few hours or overnight. Serve with tortilla chips.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.