Ingredients
4 large tomatoes8 green onions2 cans (4 ounces each) chopped green chilies1 can (4-1/4 ounces) chopped ripe olives, drained6 tablespoons cider or red wine vinegar1 tablespoon olive oil1-1/2 to 2 teaspoons garlic powder1 fresh jalapeno pepper, seeded and chopped, optionalTortilla chips
Preparation
Chop tomatoes and onions into 1/4-in. pieces; place in a large bowl. Stir in the next five ingredients. Add jalapeno if desired. Cover and refrigerate overnight. Serve with tortilla chips.
