Title: Olive Cilantro Salsa
Categories: Crook2
Yield: 1 servings

1 cn Black olives; drained (6
-ounce)
2 cn Peeled tomato wedges with
-juice; (14 1/2 ounce)
1 cn Chopped green chilies; (or
-more, to taste)
; (4 ounce)
4 Green onion tops; chopped
1 tb Olive oil
2 tb Vinegar or lemon juice
2 Cloves garlic; pressed
Salt and pepper to taste
1/2 c Chopped cilantro
Tortilla chips for dipping

In food processor or blender, pulse olives and tomatoes just until chopped.
Place in mixing bowl and stir in remaining ingredients (except chips).
Chill for a few hours or overnight. Serve with tortilla chips.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.