Black Olive Salsa is a great impromptu salsa that only takes a few minutes to prepare. Because it is one of our favorite appetizers, I always try to keep the ingredients on hand. At Mead Meadow, this is lovingly known as “Dana’s Salsa”. Our dear friend and neighbor, Dana, introduced us to this delicious appetizer. When you serve this, be prepared for a crowd to gather around the salsa until it is gone. Also, expect requests for the recipe!
|Prep Time: 10 minutes|
|Notes: Great to Make Ahead|
1 medium tomato, seeded and diced
1 bunch scallions, chopped
1-4.5 ounce can chopped green chilies
4-3.8 ounce cans sliced black olives, drained
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
In a medium bowl combine all ingredients and chill. Serve salsa with tortilla chips; the scoop shape seems to work best.
STORAGE: Store in an airtight container for up to 3 days.