MEXICAN CAVIAR

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Mexican Caviar image

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

Provided by Chicagoland Chef du

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

*** Explore more Mexican Caviar Recipes »

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