Ingredients

• 1 (14 1/2 ounce) can ripe olives, drained & sliced
• 1 (4 ounce) can diced green chilies, drained
• 2 (14 1/2 ounce) cans diced tomatoes, drained (peeled & diced, a combination of canned and fresh can also be used) or 28 ounces fresh tomatoes (peeled & diced, a combination of canned and fresh can also be used)
• 1 1/2 tablespoons olive oil
• 3/4 tablespoon vinegar
• 1 (10 ounce) can Rotel tomatoes & chilies (drain 1/2 of the liquid off)
• 2 teaspoons garlic salt
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bunch green onion, chopped