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Mexican Pepper Dip

A historical recipe from Santa's Sampler, by Kappa Alpha Theta. St. Louis Alumnae Chapter (1976).

A historical recipe

Santa's Sampler: A Collection of over 100 Hors D'Oeuvre Recipes, by Kappa Alpha Theta. St. Louis Alumnae Chapter (1976). Project Gutenberg eBook #67786.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Santa's Sampler, by Kappa Alpha Theta. St. Louis Alumnae Chapter (1976). Digitised by Project Gutenberg, eBook #67786 (https://www.gutenberg.org/ebooks/67786). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Mexico. Associated with Mexico by a demonym leading its title: Mexican (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 2 large tomatoes peeled and chopped 4 chopped green onions 1 small can chopped Green Chiles (El Paso) 1 small can chopped ripe olives 3 tablespoons Olive oil 4 teaspoons vinegar 1 teaspoon Garlic salt Mix all ingredients together and chill.
  2. Serve with Tortilla chips.