Salsa Linda

[Guest guest]

Salsa Linda

 

Two 4.25 oz. cans chopped ripe olives

One 4 oz. can diced green chilies

4 to 6 green onions, chopped

2 medium tomatoes, finely diced

3 T. olive oil 2 T. red wine vinegar

1 t. garlic salt

1 T. hot salsa or hot pepper sauce, optional

Tortilla chips for serving

 

combine all ingredients in a medium bowl and mix well. Refrigerate, covered for

up to 5 days. Drain and save most of the liquid. Put the salsa in a serving bowl

and serve with tortilla chips. If you have leftovers, store with the liquid in

an airtight container. This is good on top of nachos, quesadillas or other

Mexican fare.