Roasted Red Pepper and Olive Salsa Recipe
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"A colorful arrangement of roasted red peppers, plum tomatoes, and kalamata olives are perfectly seasoned in this salsa to make a delicious topping for cooked fish, chicken, or burgers."
Original recipe yield: 4 1/2 cups.
- Prep Time:
- 15 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 35 Minutes
- Servings:
- 36
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Roasted Red Pepper and Olive Salsa INGREDIENTS:
- 1 (12 ounce) jar roasted red peppers, drained and chopped
- 2 1/2 cups chopped plum tomatoes
- 3/4 cup chopped shallots
- 1/2 cup pitted kalamata olives, chopped
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons garlic flavored olive oil or vegetable oil
- 1 teaspoon Morton® Nature's Seasons® Seasoning Blend
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Roasted Red Pepper and Olive Salsa DIRECTIONS:
- In a medium size bowl, mix all ingredients thoroughly. Cover and refrigerate until ready to use. Any leftover salsa may be stored, covered, in the refrigerator for up to one week.
Tip:
Seasoned Roasted Red Pepper/Olive Salsa can be used as topping for cooked chicken, turkey or burgers.
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