Ingrid'S Mediterranean Sea - cooking recipe

Ingredients

1 c. (14 1/2 oz.) diced tomatoes
1/4 medium red onion, diced
10 ripe olives, sliced
1/2 (6 oz.) jar marinated artichoke hearts, cut in pieces
1 small jalapeno chile, minced
1 clove garlic, minced

Preparation

Drain tomatoes; save 1/4 cup juice.
Throw tomatoes, juices and all the rest of the stuff in a bowl.
Add 1 tablespoon of artichoke marinade and mix it all up.
Makes about 2 1/4 cups salsa.
Serve it over omelets, chicken, seafood or whatever.