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

Ready in: 2 Hrs

Recipe editor Patricia Mitchell

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