Mexican Caviar

Recipe from

Southern Living


2 (4 1/4-ounce) cans chopped ripe olives
2 (4.5-ounce) cans chopped green chiles
2 tomatoes, peeled and chopped
3 green onions, chopped
2 garlic cloves, pressed
1 teaspoon pepper
1 tablespoon olive oil
2 teaspoons red wine vinegar
Dash seasoned salt


Stir together all ingredients ina large serving bowl; cover and chill 8 hours. Serve with tortilla chips.

May 1998
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