Mexican Dip - cooking recipe

Ingredients

1 small can chopped green chilies
1 small can chopped black olives
5 green onions, chopped (chop green part real fine)
4 medium tomatoes, chopped fine
2 ripe avocados, chopped
3 Tbsp. vinegar
1/2 Tbsp. cooking oil
1/2 tsp. black pepper
1/2 tsp. garlic salt

Preparation

Add all together and put in a covered bowl in refrigerator for at least overnight.
Stir 3 or 4 times before serving.
This is better made the day before to allow spices to blend.
This is great with chips or can be used as a relish-type dish, served with your other Mexican dishes.