Olive cilantro salsa

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.

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Converted by MM_Buster v2.0l.

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