Recipe - Judy Goss Relish Dip

2 cn (4oz) chopped chiles;
undrained
2 cn (4oz) chopped black olives;
undrained
5 Green onions (tops too);
chopped
4 Tomatoes; chopped
2 tablespoon Red wine vinegar
1 tablespoon Salad oil
Salt to taste
Pepper to taste
Garlic salt to taste

Combine all ingredients and marinate at least 1 hour in refrigerator. Serve
as dip with chips. Calories: 100 to 75 per serving. Yield: 6 to 8 servings.

LIZ POWELL (MRS. DAVID)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.