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Mexican Salsa Ole'
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2 large tomatoes, finely chopped
5 green onions, chopped
1/4 cup chopped Cilantro
3 tbl. olive oil
3-1/2 tbl. tarragon vinegar
1 (4 ounce) can chopped green chile peppers
1 (2.25 ounce) can chopped black olives
1 tsp. garlic salt
1 tsp. salt
In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 6 hours or overnight before serving
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