From Cook 'Em Horns

UT Caviar


2 large tomatoes, finely chopped 

3 green onions, chopped 

1 can (4 ½ oz) chopped black olives, undrained 

1 can (4 oz) chopped green chile peppers 

3 tbsp olive oil 

1 tsp garlic salt 

1 ½ tsp vinegar 

2 canned jalapenos, chopped 

1 tbsp jalapeno liquid (taken from canned jalapenos) 

Salt and pepper to taste 


Combine all ingredients and mix well. Refrigerate for 5 or 6 hours. Serve with tortilla chips. 

Yield: 3 cups

Submitted by Jan Bixler Bennet, BS ’72, Houston, TX, and Theresa Valenta Pesek, ’49, Harlingen, TX


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