Title: Saintly Cilantro Salsa
Categories: Snack
Yield: 4 Cups

1	cn	Black olives; (6oz), drained
2	cn	Peeled tomato wedges; 14.5oz
		. with juice
1	cn	Chopped green chiles; 4oz
4		Green onion tops; chopped
1	tb	Olive oil
2	tb	Vinegar or lemon juice
2	cl	Garlic; pressed
		Salt & pepper to taste
1/2	c	Cilantro; chopped
		Tortilla chips for dipping

In a food processor or blender, pulse the olives and tomatoes just until chopped. Place in mixing bowl and stir in the remaining ingredients except the tortilla chips. Chill for a few hours or overnight.

Serve with the tortilla chips.

"The Angel Cookbook" by Diane Pfeifer Published by Strawberry Patch, Atlanta, Georgia 1994 ISBN = 0-9618306-6-2

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