This recipe for Tomato Dip, by Linda Newton, is from Cutler Cousins Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 or 4 fresh tomatoes 2 cans green chilies or 1 jalepeno pepper (chopped) 2 cans chopped ripe olives 1 bunch of green onions (tops and bottoms) Dressing: 3 T. vinigar 4T. oil lots of garlic salt (salt and taste)
Mix veggies and then add dressing. It is better when it sets for about 2 hours and gets better the longer it sets. I use tortilla chips to dip with--juice is so good you can use it for "sopping".
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