- 2 large tomatoes, finely chopped
- 5 green onions, chopped
- 3 tablespoons olive oil
- 3 1/2 tablespoons tarragon vinegar
- 1 (4 ounce) can chopped green chile peppers
- 1 (2.25 ounce) can chopped black olives
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 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.