Mexican Salsa Ole

Ingredients
Two large tomatoes, finely chopped
5Fivegreen onions, chopped
1/4 cup chopped Cilantro

Three Tablespoons olive oil
3-1/2 Tablespoons tarragon vinegar
One (4 ounce) can chopped green chili peppers
One (2.25 ounce) can chopped black olives
One clove garlic, minced
salt to taste
Method
In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chili peppers, black olives, garlic and salt. Cover and refrigerate six hours or overnight before serving.