Ingredients:
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
Instructions:
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