Categories: Dips 
      Yield: 6 servings 
  
      1    Jumbo Vidalia onion, chopped        2 md Tomatoes, peeled or chopped 
           -(with green tops if in             3 tb Olive oil 
           -season) OR                     1 1/2 ts Wine vinegar 
      2 md Vidalia onion, chopped (with      1/8 ts Cumin 
           -green tops if in season)           1 ds Worchestershire sauce 
      3 tb Sliced black olives                 1 ds Tabasco sauce 
      3 tb Chopped green chili peppers              Salt and pepper to taste 
      1 lg Tomato, peeled or chopped OR    
  
  Combine the above ingredients and chill well. Serve with corn chips. 
   
  SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, 
  Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim 
  Bodle 5/93