Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | 28-oz tomatoes; drained -- |
| \N \N | Mashed |
| 2 cans | 4-oz. black olives -- |
| \N \N | Chopped |
| 1 bunch | Green onions -- chopped |
| 4 ounces | Fresh mushrooms -- chopped |
| 2 tablespoons | Vinegar |
| 1 can | 4-oz. diced green chilies -- |
| \N \N | Drained |
| 1 can | 8-oz. tomato sauce |
| 3 tablespoons | Olive oil |
| 10 \N | Milliliters |
| \N \N | Garlic -- finely diced |
| ½ teaspoon | Salt |
| \N \N | Tortilla chips |
Redrain tomatoes, removing as much juice as possible. Mix with all other ingredients. Allow to chill for several hours to blend flavors. Serve with tortilla chips. Note - will keep for up to two weeks in frig if tightly covered.
Author - Junior League of Norfolk-Virginia Beach, VA Typed by Sue Woodward
Recipe By : Tidewater on the Half Shell