Italian Salsa
Enjoy this tasty twist on a Tex-Mex favorite.
Serves 8; Makes about 2 cups
1 (14 1/2-ounce) can diced tomatoes, with juices
1/4 cup fresh basil, coarsely chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 whole pepperoncini peppers, chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Stir together all ingredients in a medium bowl. Serve immediately with focaccia or slices of crusty Italian-style bread. Keeps in an airtight container in the refrigerator for up to 4 days.
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