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Mexican Dip

3 fresh tomatoes
3 green onions
1 can black olives
1 small can mild green chili peppers
3 tablespoons olive oil
1 1/2 teaspoons wine vinegar
1/2 to 1 teaspoon garlic salt
1 tablespoon chopped chives
Tabasco sauce to taste

Dice the tomatoes, onions, olives and chili peppers. Place in a bowl. Add oil, vinegar and garlic salt. Mix thoroughly. Refrigerate several hours or overnight and serve with corn chips or Cheddar Pepper Crisps.

Alyson Sprague

Sunday, November 11, 2001

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