1 lg. can black pitted olives, sliced
1 (7 oz.) can chopped green chilies
1 c. sliced green olives, with pimentos
4 green onions, including tops, chopped
4 ripe tomatoes, peeled and chopped
Salt and pepper to taste

Use mild or hot chilies to suit your taste.

Combine above ingredients and toss. Add 2 tablespoons oil and 2 tablespoons vinegar (plain or wine). Toss again and chill for several hours to blend flavors. Serve as a dip for tostados, etc.