Salsa Dip

• 4 each tomatoes fresh chopped, drained
• 10 each scallions, spring or green onions chopped
• 8 ounces black olives chopped
• 4 ounces green chili peppers chopped
• 1 teaspoon olive oil
• 1 teaspoon vinegar
• 1 teaspoon garlic salt

1. Mix; refrigerate at least 1 hour (better overnight).
2. Serve with tortilla chips.

tomatoes, scallions, black olives, green chili peppers, olive oil, vinegar, garlic salt

Taken from recipeland.com/recipe/v/salsa-dip-221 (may not work)