Mexican-Italian Salsa Serves 10

3 plum tomatoes, chopped

½ onion, finely chopped

1 2.25oz can sliced black olives

1 6oz jar marinated artichoke hearts, drained and chopped

2 tbsp lemon juice

2 cloves garlic, minced

3 tbsp chopped fresh basil

¼ tsp red pepper flakes

¼ tsp Italian seasoning

¼ tsp ground cumin

3 tbsp chopped fresh cilantro

½ tsp salt

¼ tsp fresh ground pepper

In a medium bowl gently combine the tomatoes, onion, olives, and artichoke hearts. Set aside.

In a small bowl combine the lemon juice, garlic, basil, red pepper, Italian seasoning, cumin, cilantro, salt and pepper with a small whisk. Add to the tomato mixture.

Serve with warm tortilla chips.


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