Make Ahead

Barbara's Bridge Salsa aka Southwest Tapenade

March  1, 2013
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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

  • Makes 1-2 cups
  • 4 ounces chopped black olives
  • 4 ounces diced green or jalapeno peppers
  • 1 tomato, chopped
  • 2 green onions, white portions only, sliced
  • 1 garlic clove, chopped
  • 1 tablespoon EVOO
  • 2 teaspoons red wine or balsamic vinegar
  • salt, to taste
  • white pepper, to taste
  • 1 dash seasoned salt
In This Recipe
  1. Mix all ingredients together. Chill in refrigerator overnight or for several days. Serve with corn chips such as Frito Scoops.

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