Quick and Easy Cinco de Mayo Salsa
2 large tomatoes (chopped)
1 can (4 oz.) black olives (drained and chopped)
1 can (4 oz.) green chiles (drained and chopped)
4 green onions (chopped)
3 tbsp. vegetable oil
1 1/2 tbsp. white vinegar
1 tsp. garlic salt
Salt (to taste)
Pepper (to taste)
Combine all ingredients in a serving bowl. Serve.
*Johnna’s tip: Wondering where the spice is?? You know JKGF is not a huge fan of spicy food so we nixed the possible spice participants in this recipe. You, however, feel free to add in a jalapeno or two depending on how spicy you like it. This is a great, quick recipe in case you’re throwing together a last minute Cinco de Mayo celebration. Serve with some tortilla chips and soak up all that Tequila you will be indulging in, Ole!
Picture source: http://en.wikipedia.org/wiki/File:Fresh_Salsa_2009_bg.jpg
Category: appetizers, cultural cooking, dips, finger-foods, vegetarian
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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