Wednesday, August 13, 2008

Holy Mexican Caviar, Batman!

This post was written in August 2008 and never published. I must've been wanting a photo of the finished product. Here you go anyway - put this on your list of stuff to make next summer! (Feb. 1, 2011)
With all the rain we had in the Spring (and my procrastination), the tomatoes and jalapenos were planted a bit late and are just now, today, giving forth of their fruits. And look how many fruits they put forth!
I've been patiently waiting for these lovelies and I know just what I'm doing with part of this first batch. Wanna hear? Yes? Good - because I'm telling you. :o)

When our families were here for supper one Saturday night a few weeks ago, I made a new-to-me recipe that was a huge hit, and I'm making it again.

It's called "Mexican Caviar" and it is deee-licious:

Prep Time: 10 Minutes

Ready In: 6 Hours 10 Minutes

Yields: 32 servings


2 large tomatoes, finely chopped

5 green onions, chopped

3 tablespoons olive oil

3 1/2 tablespoons tarragon vinegar

1 (4 ounce) can chopped green chile peppers

1 (2.25 ounce) can chopped black olives

1 teaspoon garlic salt

1 teaspoon salt

DIRECTIONS: In a medium bowl, mix together all ingredients. Cover and refrigerate 6 hours or overnight before serving. Serve with tortilla chips.

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