Mexican Dip

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.

2 1/2 c ripe tomatoes, chopped

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!

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Mexican Dip

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