I remember my mom making this a lot when we were kids and thinking, ‘Ew. Caviar.’ Silly me. Little did I know there were NO fish eggs to be found in this – just an amazing mixture of flavors.
My mom’s recipe was much simpler and over the years I’ve added ingredients like avocado which gives it a creaminess and fresh corn which gives the dip a nice ‘pop’ when you eat it!
3 teaspoons olive oil
3 teaspoons red wine vinegar
2 teaspoons Tapatio
2 roma tomatoes, diced SMALL
1/2 cup corn
1 (7 oz) can chopped black olives
1 (7 oz) can chopped green chiles
1 avocado, diced SMALL
1 clove garlic, minced
squeeze of half a lime
pinch of salt
freshly ground pepper
In a medium bowl, toss the diced tomatoes, corn, chopped black olives, chopped green chiles, diced avocado and garlic.
Mix together the olive oil and red wine vinegar, pour over all the ingredients and toss.
Tapatio is a MUST have of any person’s pantry in Southern California. Less spicy than tabasco, it adds the perfect kick to most any dish. Add the Tapatio and a squeeze of half a lime and toss to coat. Season with salt and pepper.
You can serve this immmediately, but it’s also kind of nice to keep it in the fridge and let the flavors meld together for a few hours. Great with chips for parties!