Kansas Caviar, aka Lorraine's Black Olive Dip

We are in the process of making snacks for the upcoming family reunion -- using some recipes from Clara's Clan Recipe Book. This recipe, that appears in the book, comes from Barry's sister, Lorraine.
Clara's descendants get together every other year and it is Kansas clan's turn to host this year.  Of Clare's seven children only one, Bert, is still alive. Barry's mom and her twin sister were born in 1916 and would have been 100 this year.

Kansas Caviar / Lorraines's Black Olive Dip
2 medium tomatoes, chopped fine
4 to 5 scallions (green onions), sliced thin (green & white parts)
6 oz, can black olives, drained & sliced
3 oz. can chopped green chilies
1 to 2 tablespoons chopped fresh cilantro (our addition)
Up to 24 oz. chunky salsa or picante
3 to 4 tablespoons vegetable oil
Salt to taste

1. Mix tomatoes, scallions, olives,  chilies and cilantro together. 
   
2. Add as much salsa and oil as desired (I used all of the picante and 3 Tbsp. of oil).
   
3. Taste and add salt if needed.
4. Serve with tortilla chips.

Recipe without photos . . .

Kansas Caviar / Lorraines's Black Olive Dip

2 medium tomatoes, chopped fine
4 to 5 scallions (green onions), sliced thin (green & white parts)
6 oz, can black olives, drained & sliced
3 oz. can chopped green chilies
1 to 2 tablespoons chopped fresh cilantro (our addition)
Up to 24 oz. chunky salsa or picante
3 to 4 tablespoons vegetable oil
Salt to taste

1. Mix tomatoes, scallions, olives,  chilies and cilantro together. 
2. Add as much salsa and oil as desired (I used all of the picante and 3 Tbsp. of oil).
3. Taste and add salt if needed.
4. Serve with tortilla chips.