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Olive and Carrot Salsa

Yield: Yield: 2 cups.



This Mediterranean salsa goes well with seafood.

1-1/2 cups grated carrots
8 large, pitted, chopped green olives
4 large, pitted, chopped black olives
2 tsp chopped bell pepper
1/4 cup olive oil
1 tsp cayenne powder
1 Tbsp fresh lemon juice

Combine all ingredients in a glass or stainless steel bowl. Allow to chill for at least 30 minutes before serving.