Salsa - cooking recipe

Ingredients
    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
    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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