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Artichoke Salsa

Salsa doesn't have to mean "South of the Border." This one is 100 percent Italian, loaded with tomatoes and artichokes (1/4 cup of vegetables, and all the nutrients they provide, in each portion) and flavor. Serve it on slices of whole-grain toast, or as a dip for chips, crackers or vegetables. And, if you're really enterprising it makes a great pizza topping.

Recipe by Canned Food Alliance
Servings
12
Tags
latin, mexican, dairy free, gluten free, nut free, sugar free, vegan, vegetarian, snacks, labor day, passover

Ingredients

  • 1 can (14 1/2 ounces) petite cut, diced tomatoes with jalapeƱos
  • 1 can (14 ounces) artichoke hearts, drained and finely chopped
  • 1/4 cup finely diced red onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon red-wine vinegar

Preparation

  1. Combine ingredients in a mixing bowl and set aside for at least 10 minutes before serving.
  2. Serve as a spread