Mexican Caviar

Yield: Makes 3 cups

Ingredients

• 2  (4 1/4-ounce) cans chopped ripe olives
• 2  (4.5-ounce) cans chopped green chiles
• 2  tomatoes, peeled and chopped
• 3  green onions, chopped
• 2  garlic cloves, pressed
• 1  teaspoon  pepper
• 1  tablespoon  olive oil
• 2  teaspoons  red wine vinegar
• Dash seasoned salt

Preparation

Stir together all ingredients ina large serving bowl; cover and chill 8 hours. Serve with tortilla chips.