Mexican Caviar

Name: Mexican Caviar
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4-6 serving(s)
Ingredients: 2 (4 1/4 ounce) cans black olives, chopped; 2 (4 ounce) cans green chilies, chopped; 2 medium tomatoes, seeded & chopped; 3 green onions, with tops, chopped; 2 garlic cloves, mashed and chopped; 1 jalapeno, seeded and minced (optional); 3 teaspoons olive oil; 2 teaspoons red wine vinegar; 1 teaspoon pepper; 1 dash seasoning salt

Submitted by Chicagoland Chef du Jour

"This is a tasty make ahead appetizer that I truly enjoy. It can be made overnight or several hours in advance."

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photo by ColoradoCooking

Ready In:: 6hrs 20mins
Ingredients:: 10
Serves:: 4-6

ingredients

2 (4 1/4 ounce) cans black olives, chopped
2 (4 ounce) cans green chilies, chopped
2 medium tomatoes, seeded & chopped
3 green onions, with tops, chopped
2 garlic cloves, mashed and chopped
1 jalapeno, seeded and minced (optional)
3 teaspoons olive oil
2 teaspoons red wine vinegar
1 teaspoon pepper
1 dash seasoning salt

directions

Combine all ingredients, except tomatoes (see notes) and chill overnight.
My notes:
Add the tomatoes right before serving to avoid making the dish too watery as they marinate overnight.
I prefer a medium (to fine) chop to the ingredients.
I would add jalapenos for heat.
Serve with Corn Chips for scooping.

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Reviews

I’ve been making this almost 30 years. My recipe calls for 1 can of each, black olives and green chiles. I would add more of the olive oil and vinegar. I always double it for get togethers. Huge hit. Add the jalapeños, it really adds a nice little zip. For Halloween we call this “Squished Spiders”. LOL

ColoradoCooking
This is a great recipe-our guests really enjoyed it-and one of the neighbors asked if he could take home any leftovers-but there weren't any!!! Very easy and lots of flavor-thank you for sharing a great recipe!!!

Mrs.Jack

Tweaks

I made this again with this written recipe but upped the red winger vinegar to 1T. Also after moving back to Colorado I never used canned green chiles. Used fresh roasted if you can, game changer. Yum!

ColoradoCooking

RECIPE SUBMITTED BY

Chicagoland Chef du Jour

Hinsdale, Illinois

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.

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