Mexi-Italian Salsa So Tasty

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Mexi-Italian Salsa

"This is a combination between salsa and bruschetta, it's usually successful at parties and picnics. I made this up for my family, half of them love Italian food and the alternative half of loves Mexican food. This salsa seems to fulfill all of them."

Ingredients :

three roma (plum) tomatoes, chopped
half of 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
three tablespoons chopped sparkling basil
1/four teaspoon overwhelmed pink pepper flakes
1/4 teaspoon Italian seasoning
1/four teaspoon floor cumin
3 tablespoons chopped sparkling cilantro
1/4 teaspoon salt
1/eight teaspoon ground black pepper

Instructions :

Prep : 25M	Cook : 10M	Ready in : 25M

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.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, cook it frivolously, and make easy-up less difficult.

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