Fresh Salsa with Artichokes

  • Yield: 6 cups


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

Nutritional Info *per serving

  • Calories 27
  • Fat 1.7g
  • Cholesterol 0mg
  • Sodium 151mg