Michelemarie
Executive Chef
This is good and nice on a hot day ---
Mexican Caviar
2 – 4.5 oz cans chopped olives
2 – 4.5 cans chopped green chilis (mild)
2 large tomatoes – pealed and chopped
3 chopped green onions
2 mashed garlic cloves
3 t olive oil
2 t red wine vinegar
1 t pepper
Combine and chill overnight – serve with frito chips.
Mexican Caviar
2 – 4.5 oz cans chopped olives
2 – 4.5 cans chopped green chilis (mild)
2 large tomatoes – pealed and chopped
3 chopped green onions
2 mashed garlic cloves
3 t olive oil
2 t red wine vinegar
1 t pepper
Combine and chill overnight – serve with frito chips.
