This stuff is wonderful! This is best made a day (or so) ahead of time. It’s a great fresh salsa to eat with chips, but I also find it tasty as a chunky dressing for a salad, over tamales, or just by itself. Yes, it’s that good.
1 small can diced or chopped olives, drained
3-4 green onions, thinly sliced (Use the whole thing. If you happen to have a yellow onion on hand, that works as well.)
~1 c green chiles, diced (I get these from our farmers market. You can also use one small can of green chiles from your local grocery store.)
3 T store-bought salsa
1 1/2 T white vinegar
3 T oil
salt and pepper
Combine all ingredients, cover, and let marinade in refrigerator. I don’t think you can mess up this recipe. Enjoy!