Mexican Salsa - cooking recipe

Ingredients

1 small can chopped green chilies
1 small can chopped black olives
2 to 3 chopped tomatoes
4 to 5 green onions, chopped
3 Tbsp. vegetable oil
1 1/2 tsp. vinegar (cider)
salt to taste
1/2 tsp. garlic salt
1/2 tsp. garlic powder

Preparation

Blend oil, vinegar and spices.
Add to other ingredients. Refrigerate for 8 hours before serving.