Tex Mex Salsa
4 ounces Chopped ripe olives
4 ounces Chopped green chilies
1 cup Chopped white onion
3 scallions, chopped
5 or 6 plum tomatoes, seeded and chopped
2 teaspoons red wine vinegar
3 teaspoons organic extra virgin olive oil
1 clove fresh garlic, minced or pressed
1/4 cup fresh cilantro, chopped
Combine all ingredients. Refrigerate before serving.
Tex Mex Salsa
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment