Mexi-Italian Salsa recipe

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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

  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.

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.

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