Mexican Caviar

Mexican Caviar

17 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    6 h 10 m
Recipe by  DEBOKC

“This delicious salsa dip is easy to make and blends the distinctive flavors of tarragon vinegar, green chile peppers and black olives in a zesty tomato mixture. Serve with tortilla chips.”

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Adjust Servings

Original recipe yields 4 cups



  1. In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 6 hours or overnight before serving.

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Reviews (17)

Rate This Recipe


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.



Big hit at our Memorial Day BBQ!



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.

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Amount Per Serving (32 total)

  • Calories
  • 17 cal
  • < 1%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 0.9 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 188 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Texas Caviar I


next recipe:

Mexican Cream Cheese Rollups