Ingredients (~6 servings)
- 1 can (2.25 oz) chopped black olives
- 4 Roma tomatoes, diced
- 2 green onions, finely chopped
- 1 can (4 oz) diced green chiles
- 2 Tbsp neutral oil (avocado or vegetable)
- 2 Tbsp white vinegar
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp garlic powder
- Corn tortilla chips, for serving
Combine Everything and Let It Sit
In a medium bowl, combine the olives, tomatoes, green onions, chiles, oil, vinegar, salt, pepper, and garlic powder.
The oil and vinegar will pool at the bottom at first but stir it around and it’ll coat everything.
Let sit for ~15 minutes so the flavors can meld together.
After sitting, taste and adjust the salt if needed – the olives and chiles already have some salt so you might not need more.
Serve with Tortilla Chips
The salsa is good right away but honestly gets better after an hour or two in the fridge.
It’ll keep for 3-4 days covered in the refrigerator, though the tomatoes will release more juice over time.
Tomato Olive Salsa
This is my mom’s basic salsa that uses canned stuff and whatever tomatoes you have on hand. It gets better after sitting for a bit and makes enough for a small group without going overboard.
Ingredients
Ingredients (~6 servings)
- 1 can chopped black olives 2.25 oz
- 4 Roma tomatoes diced
- 2 green onions finely chopped
- 1 can diced green chiles 4 oz
- 2 Tbsp neutral oil avocado or vegetable
- 2 Tbsp white vinegar
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp garlic powder
- Corn tortilla chips for serving
Instructions
- Dice tomatoes, chop green onions, and combine all ingredients in a medium bowl.
- Stir to coat ingredients evenly with oil and vinegar.
- Let sit for 15 minutes to blend flavors.
- Taste and adjust salt if needed.
- Serve with corn tortilla chips.
Notes
Best if chilled for 1-2 hours. Keeps 3-4 days refrigerated.
Did you make this recipe?Let me know how you liked it below!
