Ingredients
- 1 can (14 1/2 ounces) petite cut, diced tomatoes with jalapeos
- 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
Description
Try This Artichoke Salsa Recipe From A Member Of The MyRecipes Community
MyRecipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter