Mexican Tomato Tapenade

    (20)
    6 hours 10 minutes

    A tasty dip made from tomatoes, spring onions, olive oil, vinegar, green chillies and olives. Seasoned with tarragon and garlic salt. Goes great with corn chips.


    19 people made this

    Ingredients
    Serves: 32 

    • 2 large tomatoes, finely diced
    • 5 spring onions, diced
    • 1/4 cup olive oil
    • 1/4 cup wine vinegar
    • 1/4 tablespoon fresh tarragon
    • 110g green chillies, diced
    • 70g black olives, diced
    • 1 teaspoon garlic salt
    • 1 teaspoon salt

    Directions
    Preparation:10min  ›  Extra time:6hours chilling  ›  Ready in:6hours10min 

    1. In a medium bowl, mix together tomatoes, spring onions, olive oil, vinegar, tarragon, green chillies, black olives, garlic salt and salt. Cover and refrigerate 6 hours or overnight before serving.
    2. Serve with corn chips.

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    Reviews and Ratings
    Global Ratings:
    (20)

    Reviews in English (18)

    by
    51

    This is delicious. I added about 1/4 - 1/2 cup chopped cilantro which made the difference from being great to incredible. This is very easy and quite attractive. You can use a yellow tomato to add more color.  -  22 Apr 2001  (Review from Allrecipes USA and Canada)

    by
    38

    Big hit at our Memorial Day BBQ!  -  12 Jun 2002  (Review from Allrecipes USA and Canada)

    by
    28

    Made this to take for my lunch at work. I only had half a can of black olives and I used a can of diced tomatoes with chile peppers because I didn't have those ingredients seperate. I didn't have tarragon vinegar so I used red wine vinegar. Great snack to keep me going at work.  -  26 Feb 2010  (Review from Allrecipes USA and Canada)

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