Wednesday, January 11, 2012

Fresh Olive Salsa

2 6 oz. cans ripe olives, diced
1 6 oz. can diced green chilies
4 large tomatoes chopped
4 to 5 chopped green onions
3 T olive oil
1 ½ t garlic salt
3 T white wine, red wine or rice vinegar

Combine first four ingredients in bowl. Mix the oil, garlic salt and white wine vinegar separately, then add to bowl. Chill 3 hours and serve with chips.

This salsa is an absolute favorite with my family. Any occasion whether special or not is an occasion to have this on the table, although sometimes it doesn't quite make it off the counter. You can also serve this on rice, it is especially good on wild rice that is browned with almond slivers before cooked. Use it to create an extra special salad or as a pasta toss. If you are out of tomatoes or only have 1 or 2 you can also substitute a can of diced tomatoes without messing up the recipe, or just cut the amount of olives to 1 can, the chilies to 4 oz. & the vinegar to 1 1/2 T. 

Hope you enjoy!

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