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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is the best salsa recipe I have ever tried. It was given to me by a close family friend who was the original creator. It is nice and chunky, but not too chunky. It has the most flavor if you let it set overnight. Enjoy! Ingredients:
1 (14 1/2 ounce) can ripe olives, drained & sliced |
1 (4 ounce) can diced green chilies, drained |
2 (14 1/2 ounce) cans diced tomatoes, drained (peeled & diced, a combination of canned and fresh can also be used) or 28 ounces fresh tomatoes (peeled & diced, a combination of canned and fresh can also be used) |
1 bunch green onion, chopped |
1 1/2 tablespoons olive oil |
3/4 tablespoon vinegar |
1 (10 ounce) can rotel tomatoes & chilies (drain 1/2 of the liquid off) |
2 teaspoons garlic salt |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Combine all ingredients.
2. Adjust garlic salt, salt, and pepper to taste.
3. Allow to chill at least 20 minutes.
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