1 lb. can black olives, pitted
2 bell peppers
2 to 3 firm tomatoes
6-8 green onions
1 can whole green jalapeno chilies
3 tbsp. vinegar
3 tbsp. olive oil
Salt and pepper to taste

Finely chop all above vegetables. Mix in vinegar and olive oil very well. Season with salt and pepper to taste. Let stand at room temperature for 1 hour. Store in refrigerator. This goes well served with tortilla chips.