Nalani 09-24-99 4:02 PM
Salsa Dip
2 small cans chopped ripe olives
1 (4 oz.) can chopped green chilies
2 medium tomatoes (peeled and chopped)
3 Tablespoons olive oil
1 1/2 teaspoons wine vinegar
1 1/2 teaspoons garlic salt
Combine all ingredients and allow to marinate in refrigerator for one day before serving.
Serve with tortilla chips or tosada chips