Yield: 1 servings
|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)|
|\N \N||; (4 ounce)|
|4 \N||Green onion tops; chopped|
|1 tablespoon||Olive oil|
|2 tablespoons||Vinegar or lemon juice|
|2 \N||Cloves garlic; pressed|
|\N \N||Salt and pepper to taste|
|½ cup||Chopped cilantro|
|\N \N||Tortilla chips for dipping|
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.