Almost one year ago, I gave you a salsa recipe that we love. We still love it, but in the last month we have converted to a new favorite, that is more like the restaurant-style salsa we enjoy. I do not always have fresh tomatoes on hand, so I wanted to create a new recipe that didn’t require them, while also incorporating a few more flavors I thought would work out well.
In my white cheese dip (Queso Blanco) recipe that you all seem to love just as much as we do, I use pickled jalapeño’s and diced green chiles to spice things up. So, I thought throwing these into a salsa would step up the flavor from just regular fresh jalepeño’s. Another thought was to add some canned artichokes hearts to finish it off, which worked out beautifully.
I was so pleased to come up with what I think is the perfect combination for salsa. Ben and I both love this more than our former favorite because we felt that with the other salsa, we needed to wait for it to come closer to room temperature in order for the flavors to show, while this salsa can be eaten straight from the fridge. No waiting necessary! The only bad thing about this new salsa is now we want to eat even more of it! Good thing it makes a large batch. 😉
- 2 pickled jalapeño peppers from a can , chopped
- 3 garlic cloves , peeled and halved
- 2 (15 oz) cans diced tomatoes
- 1 (4 oz) can diced green chiles
- 1/2 yellow onion , peeled and roughly chopped
- 4 quarters artichoke hearts , from a can
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Juice from 1 lime
- Small handful (about 1/4 cup loosely pack) cilantro leaves
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In a food processor fitted with the blade, process the jalapeño peppers and garlic cloves until finely chopped. Add the rest of the ingredients and process for 10 to 20 more seconds. Transfer to a large container, cover and refrigerate for at least 1 hour to allow the flavors to blend before serving.
This recipe is only a little bit spicy, but you can still reduce the heat by seeding the jalapeño peppers.
Katrina @ Warm Vanilla Sugar says
May 23, 2012 at 7:33 AMThis sounds awesome! I need to try!
katie says
May 23, 2012 at 12:17 PMI love restaurant style salsa! I must give this recipe a try!
Laura says
May 23, 2012 at 12:25 PMYum, I love the sound of the picked jalapenos and artichokes in this salsa!
Georgia @ The Comfort of Cooking says
May 24, 2012 at 5:42 PMThis salsa looks so delicious, Nikki! I love that you used artichokes, too – I would have never thought to use them myself!
april says
May 24, 2012 at 9:50 PMGreat recipe idea! I love that it can be made w/ canned ingredients!
Jessica says
May 24, 2012 at 10:54 PMI can’t wait to try this! I am always looking for the BEST restaurant style salsa!
amber says
June 14, 2012 at 2:25 PMI loved this salsa when we visited! Now I can make it myself. We are also big fans of the quseo blanco, and I love the pickled jalapeno–great idea to try it in this! 🙂
April says
August 21, 2012 at 3:19 PMFollow up-I just made this-and it’s VERY good!
Nikki says
August 21, 2012 at 4:03 PMYay! Thanks, April! It’s the only salsa I make now on a regular basis. 🙂
Roshelle says
August 12, 2014 at 1:03 AMHow long does this keep in the fridge? Can you freeze it?
Thanks.
Nikki Gladd says
August 12, 2014 at 9:31 AMHi Roshelle,
We have kept it for up to two weeks in the fridge. I do not recommend freezing it if you plan to eat it later with chips, as the consistency will be strange and the flavors will be dull. Hope this helps! 🙂