Fresh Salsa with Artichokes
- Yield: 6 cups
Ingredients
- 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
Instructions
- 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
