Salsa - cooking recipe
Ingredients
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3 ripe tomatoes, chopped
1 small can chopped ripe olives
1/8 to 1/4 c. olive oil to taste
1 bunch green onions, sliced
1 small can chopped green chilies
1 bottle mild picante sauce (16 oz.)
Preparation
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Mix all ingredients together a few hours before serving.
Keep refrigerated.
It will keep about 5 days.
Use as dip with tortilla chips.
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