2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 teaspoons dried red pepper flakes
1 teaspoon dried parsley
2 teaspoons onion powder
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon dried thyme seeds
1 teaspoon dried sage
1/2 teaspoon dried marjoram
1/4 teaspoon dried basil clove, crushed
1/8 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1/8 teaspoon dried marjoram
1/8 teaspoon dried marjoram
1/8 teaspoon dried marjoram
1 (15 ounce) can sliced black olives, drained
Heat oil in a large saucepan over a high heat. Saute garlic in olive oil until golden. Stir in basil, oregano, basil, red pepper flakes, parsley, onion powder, basil leaves, oregano seeds, thyme, rosemary, basil, marjoram, marjoram, serrano peppers, and marjoram. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Remove from heat. Stir in olives, pour over salsa.