Home Cooking Recipes
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Mexican Caviar
Chef:  Gwenda Batterman - Amarillo, TX          Category:  Appetizers

Ingredients:
1 (4 1/4 oz.) can black olives, chopped (do not drain)
1 (4 oz.) can green chiles, chopped (do not drain)
1 large tomato, diced
1 bunch green onions, sliced (use a little of the stems)
1 teaspoon minced garlic
1 tablespoon virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon pepper
1 teaspoon salt
1/8 teaspoon season salt










Directions: Mix all ingredients together. Chill in refrigerator overnight. Serve with Frito chips.

Notes:

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