Prep 15 mins
Cook 0 mins
This is the best salsa recipe I have ever tried. It was given to me by a close family friend who was the original creator. It is nice and chunky, but not too chunky. It has the most flavor if you let it set overnight. Enjoy!
- 1 (14 1/2 ounce) can ripe olives, drained & sliced
- 1 (4 ounce) can diced green chilies, drained
- 2 (14 1/2 ounce) cans diced tomatoes, drained (peeled & diced, a combination of canned and fresh can also be used) or 28 ounces fresh tomatoes (peeled & diced, a combination of canned and fresh can also be used)
- 1 bunch green onion, chopped
- 1 1⁄2 tablespoons olive oil
- 3⁄4 tablespoon vinegar
- 1 (10 ounce) can Rotel tomatoes & chilies (drain 1/2 of the liquid off)
- 2 teaspoons garlic salt
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- Combine all ingredients.
- Adjust garlic salt, salt, and pepper to taste.
- Allow to chill at least 20 minutes.
Awesome! This salsa is exactly like the mexican restaurant salsa I've been hoping to replicate for a long time - I love it! I made a couple of changes: I used my food processor to chop the olives (pitted kalmatta), and just threw in the rest of the stuff as well and gave it a quick pulse or three. DH thought I should have left the tomatoes chunky, so I'll do that next time. We don't have Rotel Tomatoes in Canada, so I used a can of Spicy Red Pepper tomatoes instead, and also added two chopped jalapenos. Instead of using vinegar, I used the juice of two limes, and then tossed in a good handful of finely chopped cilantro. Oh, and instead of garlic salt, which I didn't have, I used garlic granules (1/2 tsp, as it is more pungunt, as per my food substitution book.) This was super easy to make, and wow, is it ever delicious!! Made for Best of 2010!
Love this....first time I've ever had olives in a salsa and it won't be the last. I made it up to serve on nachos tomorrow. However, after I had a taste I decided to leave a little out which I added to 2 oz. of cream cheese and enjoyed with tortilla chips during the film tonight. I did omit the olive oil from the recipe as I felt there was enough liquid, and I used fresh minced garlic in place of the garlic salt. This is a definite keeper. Thanks for sharing your recipe Kelly. Made and reviewed for the Feb.-Mar./Special Event 2010 Potluck Tag Game
We go through quite a bit of salsa in a month's time, & this is certainly a very nice addition to what we consume! Easy to put together, & well-worth making again! We love that it's chunky & we love that it's not outrageously hot! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]