Mexican Caviar

Ingredients

• 2.3 ounce olives black chopped canned
• 4 ounce chile peppers green chopped canned
• 1 teaspoon garlic salt 
• 5  green onions chopped
• 3 tablespoons olive oil 
• 1 teaspoon salt 
• 3.5 tablespoons tarragon vinegar 
• 2 large tomatoes finely chopped

Equipment

• bowl

Directions

1. In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 6 hours or overnight before serving.