Artichoke Salsa - cooking recipe

Ingredients

1 (14 1/2 ounce) can petite cut diced tomatoes with jalapenos
1 (14 ounce) can artichoke hearts, drained and finely chopped
1/4 cup finely diced red onion
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar

Preparation

Combine ingredients in a mixing bowl and set aside for at least 10 minutes before serving. Serve as a spread.