Mexican Caviar

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2 4.5-oz cn olives; Ripe, chopped
2 4-oz cn Green chilies; chopped
2 cloves Garlic; mashed
1 ts Pepper
1 ds Seasoning salt
3 Green onions; chopped
2 ts Red wine vinegar
3 ts olive oil
2 Tomatoes; peeled, chopped

Original recipe makes 8



Combine all ingredients and chill overnight. Serve with Fritos or Tortilla chips. **Does not HAVE to be chilled overnight...the ingredients blend better the longer it sets. Posted to MM-Recipes Digest V4 #338 by (Florence J. Mills) on Dec 29, 1997

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