Author Notes
In the 1970s-1980s my mother was in a ladies' bridge group; Barbara always brought this salsa and it's the only dish with olives that I eat —Betise99
Ingredients
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4 ounces
chopped black olives
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4 ounces
diced green or jalapeno peppers
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1
tomato, chopped
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2
green onions, white portions only, sliced
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1
garlic clove, chopped
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1 tablespoon
EVOO
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2 teaspoons
red wine or balsamic vinegar
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salt, to taste
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white pepper, to taste
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1 dash
seasoned salt
Directions
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Mix all ingredients together. Chill in refrigerator overnight or for several
days. Serve with corn chips such as Frito Scoops.
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