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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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This is a tasty make ahead appetizer that I truly enjoy. It can be made overnight or several hours in advance. Ingredients:
2 (4 1/4 ounce) cans black olives, chopped |
2 (4 ounce) cans green chilies, chopped |
2 medium tomatoes, seeded & chopped |
3 green onions, with tops, chopped |
2 garlic cloves, mashed and chopped |
1 jalapeno, seeded and minced (optional) |
3 teaspoons olive oil |
2 teaspoons red wine vinegar |
1 teaspoon pepper |
1 dash seasoning salt |
Directions:
1. Combine all ingredients, except tomatoes (see notes) and chill overnight.
2. My notes:
3. Add the tomatoes right before serving to avoid making the dish too watery as they marinate overnight.
4. I prefer a medium (to fine) chop to the ingredients.
5. I would add jalapenos for heat.
6. Serve with Corn Chips for scooping.
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