1 (4-5 oz.) can chopped chili peppers
2 (4-5 oz.) can chopped black olives
2/3 c. green onion, chopped fine (2 bunches)
2 tomatoes, chopped fine
3 tbsp. olive oil
3 tbsp. vinegar
1 tsp. garlic salt

Mix together and set for 1 day in refrigerator. Serve with nacho chips.