Artichoke-Olive Salsa

A Watkins recipe from Sneaky Kitchen
Home of Fuller Brush & Stanley Home Products at http://sneakykitchen.com

1 can (14 oz/413 g) diced tomatoes
1 can (14 oz/413 g) water-packed artichoke hearts, coarsely chopped
1 cup/240 mL Kalamata or other brine-cured olives, pitted and chopped
Juice of 1 lime

1 tsp/5 mL Garlic Liquid Spice, or to taste
1-1/2 tsp/7.5 mL Salsa Seasoning Blend, more or less depending on desired heat
Freshly-ground Sea Salt to taste

Combine all ingredients; let sit 30 min. for flavors to develop.