1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped green bell pepper
1 (6 ounce) can crushed pineapple with juice
1 (6 ounce) can tomato juice concentrate
1 (6 ounce) can artichoke hearts, drained
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint leaves
1/2 cup chopped green onions
1/4 cup fresh lemon juice
3 cloves garlic, minced
1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
In a large saucepan, cook and stir onion, green pepper, pineapple, tomato juice concentrate, artichoke hearts, parsley, mint leaves, lemon juice and garlic in a small bowl until all ingredients are thoroughly combined. Stirring constantly, add basil and salt. Bring mixture to a simmer; do not boil. Remove from heat and stir in basil, artichoke hearts, parsley, mint leaves, lemon juice, garlic and basil. Pour into a small mixing bowl and refrigerate 1 hour.
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