Yield: 1 servings
Measure | 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) |
\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.