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Tex-Mex Salsa

• 4-ounce can chopped ripe olives
• 4-ounce can chopped green chiles
• 1 cup chopped white onion (about 1 small onion)
• 3 scallions, chopped, including tops
• 5 or 6 plum tomatoes, seeded and chopped
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 clove garlic, minced or put through a garlic press
• 1/4 cup fresh cilantro, chopped (more or less, depending upon taste)

Combine all ingredients, refrigerate, and marinate for several hours or, for best flavor, overnight.

end recipe

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For more salsa recipes, see:

• Salsa Time - Salsa recipes by John Raven
• Fresh Tomato Salsa
• Canteloupe Salsa
• Rojo Salsa
• Smoky Tomatillo Salsa
• Tex-Mex Salsa

end article