Name: Mexi-Italian Salsa recipe
Ingredients: 3 roma (plum) tomatoes, chopped;½ onion, chopped;1 (2.25 ounce) can sliced black olives, drained;1 (6 ounce) can marinated artichoke hearts, drained and chopped;2 tablespoons lemon juice;2 cloves garlic, minced;3 tablespoons chopped fresh basil;¼ teaspoon crushed red pepper flakes;¼ teaspoon Italian seasoning;¼ teaspoon ground cumin;3 tablespoons chopped fresh cilantro;¼ teaspoon salt;⅛ teaspoon ground black pepper

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Ingredients

3 roma (plum) tomatoes, chopped ½ onion, chopped 1 (2.25 ounce) can sliced black olives, drained 1 (6 ounce) can marinated artichoke hearts, drained and chopped 2 tablespoons lemon juice 2 cloves garlic, minced 3 tablespoons chopped fresh basil ¼ teaspoon crushed red pepper flakes ¼ teaspoon Italian seasoning ¼ teaspoon ground cumin 3 tablespoons chopped fresh cilantro ¼ teaspoon salt ⅛ teaspoon ground black pepper

Nutrition Info

30.4 calories carbohydrate: 4.1 g cholesterol: : - fat: 1.7 g fiber: 1.2 g protein: 1 g saturatedFat: 0.1 g servingSize: - sodium: 177.9 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

10 servings

Recipe Note

This is a mix between salsa and bruschetta, it's always a hit at parties and picnics. I made this up for my family, 1/2 of them love Italian food and the other 1/2 loves Mexican food. This salsa seems to satisfy all of them.

Alternatives to this recipe

Mexi-Italian Salsa