Artichoke Salsa Fresca
Artichokes are a great addition to this California favorite.
3 Ocean Mist Artichoke Hearts and bottoms, cooked
3 medium tomatoes, quartered
1 can (4 oz.) diced green chili peppers, drained
½ green bell pepper, seeded and quartered
3 Green Onions, roughly chopped
1 handful of fresh cilantro (1 oz.)
2 Tbsp. lime juice
1 jalapeno pepper, seeded
2 cloves garlic, peeled
Salt and pepper, to taste
- In food processor, chop green bell pepper, Green Onions, cilantro, jalapeno pepper and garlic cloves. Add lime juice and tomatoes; pulse until vegetables are finely chopped. Add canned chilis and quartered Artichoke Hearts and bottoms, and salt and pepper; pulse until well combined.
- Store salsa in airtight container in the refrigerator until ready to use (flavors are better when salsa rests overnight).