Shelly's Recipe

*MEXICAN CAVIAR*

Category: Dips - Cold

2 (4 1/4 oz) cans ripe olives
2 (4.5 oz) cans chopped green chilies
2 tomatoes, peeled and chopped
3 green onions, chopped
2 cloves garlic, minced
1 tsp pepper
1 tbsp olive oil
2 tsp red wine vinegar
Dash seasoned salt

Combine ingredients into a large serving bowl. Cover and chill at least 8 hours before serving. Serve with tortilla chips.