Wednesday, February 16, 2011

Mexi-Italian Salsa

Prep Time: 25 Minutes
Ready In: 25 Minutes
Yields: 10 servings

3 roma (plum) tomatoes,
1/2 onion, chopped
1 (2.25 ounce) can sliced black
olives, drained
1 (6 ounce) can marinated
artichoke hearts, drained and
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons chopped fresh basil
1/4 teaspoon crushed red
pepper flakes
1/4 teaspoon Italian seasoning
1/4 teaspoon ground cumin
3 tablespoons chopped fresh
1/4 teaspoon salt
1/8 teaspoon ground black

1. Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.

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