Gran's Tomato Dip

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Notes

2-3 large tomatoes, preferably homegrown or locally produced

3 green onions

1 small can chopped black olives, drained (4.25 oz…I think)

1 small can chopped green chilies (about 4 oz…I think…again)

3 tablespoons extra virgin olive oil (not pictured, because I am a dork)

1-1/2 tablespoons white vinegar

1 teaspoon garlic salt

Black pepper to taste and additional salt if you so choose

To make Gran's tomato dip, start by chopping the tomatoes and placing them in a medium-size bowl:

Next, chop the green onions, including both the white bases and green tops:

Add the green onions, green chilies, olives, olive oil, vinegar, garlic salt and pepper to the tomatoes:

Stir gently until well-combined. Cover tightly and refrigerate at least 4 hours, but preferably 8 hours or overnight. Taste and see if it needs additional salt before serving, but it usually doesn't.

Serve with tortilla chips, Frito's scoops or whatever similar chip you prefer.

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