This is the first recipe in my newest cookbook, a collection of recipes by Litchfield Area Hospice volunteers. It is delicious and very easy. I am looking forward to finishing it up at lunchtime today. Make it yourself this week!
2 (6.5 ounce) jars marinated artichoke hearts; drained and chopped
2 Roma tomatoes, chopped (I used grape tomatoes, since the Roma on offer looked gross)
2 T. red onion, chopped (I used about a quarter of an onion)
1/4 cup black olives, chopped
2 T. chopped fresh basil (I tossed in some dry basil instead)
dash salt and pepper
Mix it up. Serve chilled or at room temperature with tortilla chips.
This has inspired me to make my own salsa this spring and summer, especially once I can get farmer’s market tomatoes.
What’s your favorite salsa recipe?