Mexican Dip - cooking recipe

Ingredients

3 or 4 tomatoes, chopped
1 small can black olives
1 small can green chiles or hot peppers from garden
1 Tbsp. vinegar
1 tsp. salt
3 Tbsp. oil
dash of pepper

Preparation

Put tomatoes, black olives and green chiles in bowl.
Mix vinegar, salt, oil and pepper.
Pour over tomato mixture.
Don't refrigerate more than 3 hours.
Serve with plain Doritos or tortilla chips.