| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 10 min |
| Yield: | 5 to 6 servings |
Ingredients
- 4 medium ripe beefsteak or heirloom tomatoes, seeded and diced
- One 4 1/2-ounce can diced green chiles
- One 4 1/2-ounce can chopped black olives
- 1/2 bunch scallions, thinly sliced
- 2 tablespoons vegetable oil
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- 1 to 2 teaspoons finely chopped fresh basil or 1/2 teaspoon dried
- 1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Combine the tomatoes, chiles, olives, scallions, vegetable oil, vinegar, garlic, basil, oregano, salt and pepper in a bowl and chill at least 2 hours. Serve with tortilla chips.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 90 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 330 mg |
Reviews
Oregano and basil in a salsa? This is more of a pico de gallo with an Italian twist. Thought I would try… nope. Living in the west, this is not a true salsa.