Mexican Dip

3 fresh tomatoes

3 green onions

1 large can black olives

1 small can green chili peppers, chopped

3 Tablespoons olive oil

1-1/2 teaspoons wine vinegar

1/2 to 1 teaspoon garlic salt

Dice tomatoes, onions, chili peppers. Add oil vinegar and salt, mixing thoroughly. Refrigerate several hours or overnight. Serve with tortilla chips or Doritos.