Here's the olive salsa I served tonight at our gathering at crystal beach. We had it with tostitos SCOOPS tortilla chips. Recipe credit goes to Melissa Davis on this one.
3 cans large black olives, drained
2 cans diced green chiles
1 (28oz) can peeled whole tomatoes (undrained)
1 bunch green onions
1/2 bunch cilantro
2 garlic cloves, minced
2 Tb. lime juice (or juice from 2 small limes)
2 Tb. white vinegar
1/3 C. olive oil
sugar (large pinch)
fresh cracked pepper
cholula hot sauce - I would have added some but I was out of it...
coarsely chop onions, tomatoes, cilantro, olives. add oil, vinegar, lime juice. stir together. chop about 1/2 of mixture in food processor (or blender), taking care not to over-chop. mix together & add remaining ingredients to taste. chill. this makes a lot of salsa!!