Mexican Caviar - cooking recipe

Ingredients
    2 (4 1/4 ounce) cans black olives, chopped
    2 (4 ounce) cans green chilies, chopped
    2 medium tomatoes, seeded & chopped
    3 green onions, with tops, chopped
    2 garlic cloves, mashed and chopped
    1 jalapeno, seeded and minced (optional)
    3 teaspoons olive oil
    2 teaspoons red wine vinegar
    1 teaspoon pepper
    1 dash seasoning salt
Preparation
    Combine all ingredients, except tomatoes (see notes) and chill overnight.
    My notes:
    Add the tomatoes right before serving to avoid making the dish too watery as they marinate overnight.
    I prefer a medium (to fine) chop to the ingredients.
    I would add jalapenos for heat.
    Serve with Corn Chips for scooping.

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