Mexi-Italian Salsa

Name: Mexi-Italian Salsa recipe
Prep time: 25 min
Cook time: 15 min
Yield: 10 servings
Cuisine: Global
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

by Margaux Menard 1 year ago

4.6 (9)

30.4 kcal

4.1 g carbs

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Description

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.

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

Directions

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.

Nutrition Facts

serving: 10 servings

calories: 30.4 kcal

carbohydrates: 4.1 g

protein: 1 g

saturated fat: 0.1 g

sodium: 177.9 mg

fiber: 1.2 g

sugar: 0.8 g