2 (10 ounce) cans peeled and diced tomatoes with green chile peppers
2 (10 ounce) cans chopped celery
2 (16 ounce) cans chopped green chile peppers
1 (15 ounce) can crushed pineapple, drained
3 cups fresh pineapple juice
In a blender or food processor, combine tomatoes with green peppers, celery and green chile peppers. Pulse the pineapple juice into the blender and blend until smooth. Cover and refrigerate for at least 1 1 hour. If salsa is too thick, add a tablespoon of water as necessary.
In 2-quart saucepan, heat pineapple juice to boiling, stirring occasionally. Bring to a boil and boil for 1 minute. Stir in the tomatoes and pineapple. Reduce heat to medium-low. Simmer for about 25 minutes, stirring occasionally.
Stir in shredded cheese, tortilla chips and olives.