The original recipe (once more from Martha Stewart Living November 2021 edition) is entitled Sweet-and-Tangy Relish. I honestly didn’t find anything sweet tasting about it (but we did love it). So, I decided to change up the name and add some cheese to the mix.

Charcuterie Salsa

Based on a recipe from “All the Graze.” Martha Stewart Living, November 2021, 60. 

Ingredients

• ¼ c. marinated artichoke hearts, chopped
• ¼ c. sweet banana peppers, chopped
• ¼ c. feta, crumbled
• 1 T. capers, rinsed and drained
• 2 T. stuffed olives, chopped
• 2 T. salami, chopped
• 1 T. lemon juice
• 1 T. extra-virgin olive oil
• 1 T. fresh flat Italian parsley, chopped
• 1 T. fresh cilantro, chopped
• Kosher salt and fresh ground pepper

Instructions

1. Combine the artichoke hearts, peppers, cheese, capers, olives and salami.
2. Stir in the lemon juice, olive oil, parsley and cilantro. Season with salt and pepper.
3. Refrigerate, covered, up to 2 days. 
4. Serve at room temperature with crackers.

Yield: 4 servings

The original recipe called for shredded cheddar. I used feta instead. It also called for peppadew peppers which I could not find so I subbed in sweet banana peppers.

This is a great recipe that can be easily adapted to whatever pickled things you have in the fridge. Add marinated mushrooms if you have them. Add kalamata olives for some color. Add more salami. Use pepperoni instead. Really, adapt this to your own tastes.

This is the last recipe from the “All the Graze” page from MSL. I’m going to try to replicate the photo lay out.

Tip: I used some of this leftover dip on top of some spinach leaves for a quick lunch. Since the ingredients to this “salsa” are similar to those in a Italian chopped salad, I am moving forward with this to a full blown spinach salad concoction.

(I love using our leftover appetizers for my lunches!)

What’s to come in December? Will we see some Gourmet recipes pop up? Possibly.