Roasted Red Pepper and Olive Salsa Recipe

Roasted Red Pepper and Olive Salsa Recipe

  • 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
  1. 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.
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