Recipe by Chris from Kansas
I received this recipe from a friend at work. It is very fresh tasting and different from other salsas I have made. Great for a party.
Top Review by ratwoman
After 4 years in Wyoming without decent Mexican food, I finally decided to start experimenting with salsa recipes to save my sanity. This was my first salsa recipe to try. We liked this a lot and pretty much downed it in one sitting. I used garlic powder and salt instead of garlic salt (I've always been disappointed when I've used garlic salt in something). It was just ok after one day but was great after two. I tried it twice: once with fresh tomatoes and once with canned. Liked the fresh better (even using winter tomatoes); the canned left an unpleasant aftertaste (enough that I won't try that again). We can hardly wait till summer comes and we can get some really good tomatoes to use in this! I will continue experimenting with salsa recipes but now have this to use as a standard. Thanks for making my first try successful!
- 1 bunch green onion, chopped
- 4 medium tomatoes, chopped (or 2 15-ounce cans diced, drained)
- 113.39 g chopped black olives
- 113.39 g green chilies, drained
- 4.92 ml garlic salt
- 2.46 ml black pepper
- 29.58 ml red wine vinegar
- 14.79 ml olive oil
- tortilla chips