Mexican Dip(Salsa) - cooking recipe

Ingredients

2 bunches (about 12) green onions, chopped fine
1 can black olives, chopped fine
1 small can green chilies, chopped
1 garlic, chopped or minced
2 medium tomatoes, chopped or diced
3/4 c. olive oil
1/2 c. white vinegar

Preparation

Carefully mix first 5 ingredients.
Mix olive oil and vinegar. Pour over vegetable mixture.
Refrigerate.
Needs to marinate several hours or overnight.
Drain off most of marinade before serving.
Will keep a week or so in the refrigerator.
Makes approximately 4 cups.
Serve with tortilla chips.