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Mushroom and Sun-Dried Tomato Salsa (Not Hot)

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“Use this with pasta, garlic toast, grilled meats... the possibilities are endless. I love it with a juicy grilled steak.”
READY IN:
20mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Brush mushroom with 1 tablespoon of oil and grill until tender. Dice into 1/4 inch cubes and put in mixing bowl.
  2. Heat 1 tablespoon of oil in a skillet over medium heat and saute the onion for about 5 minutes. Add to bowl.
  3. Cut the blackened tomatoes in half and squeeze out and discard the seeds and juice. Dice small and add to bowl.
  4. Add remaining tablespoon oil and the remaining ingredients to the bowl and combine thoroughly.
  5. You can serve this at room temp or chilled, whichever you prefer.

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