Fresh Salsa with Artichokes

  • Yield 6 cups

There is nothing like the fresh goodness of homemade salsa, and you're going to love the extra flavor and texture you get from using artichokes!


3/4 cup sliced jalapeno peppers, drained
1 (15-ounce) can artichoke hearts, drained and rinsed
1 (2 1/2-ounce) can chopped black olives, drained
2 pounds ripe tomatoes, chopped
4 tablespoons chopped green onions
1 1/2 teaspoons minced garlic
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/4 teaspoon pepper
2 tablespoons cilantro or parsley
1/4 teaspoon salt, optional


  1. Chop peppers and artichoke hearts.  Mix with other ingredients except salt.  Taste; only add salt if needed.  Chill before serving.  Serve with oven-baked tortilla chips or as a side dish.  This is spicy; may want to use less jalapeno.

Recipe reprinted with permission from The Junior League of Baton Rouge’s River Road Recipes III (Baton Rouge, Louisiana, 1994).