Mexican Tomato Tapenade

    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.

    21 people made this

    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

    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 in English (19)


    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)


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


    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)