Pittsburgh, PA
Saturday
November 18, 2017
    News           Sports           Lifestyle           Classifieds           About Us
Lifestyle
 
The Dining Guide
Celebrations
Weddings
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story
Food
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

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections