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Antipasto Salsa

kept byKabalCDM

1/2 cup fresh basil
3 each pitted calamata olives
1/2 lb fresh tomatoes
1 cup chopped zucchini
1/2 cup canned artichokes hearts, drained
3 oz roasted red peppers with brine
1/4 cup minced onion
1 tbsp balsamic vinegar
2 tsp olive oil



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