salsa – take two

I needed to resolve the issues I had with my last batch of salsa.  It was too juicy, too mild, and I knew I could do better.  So did the spouse.  He agreed with me completely (as a smart spouse should) and I took another shot at it.  We decided this version is much improved.  He wants to put it on fish, hamburgers, hot dogs, and more. 

He loves artichoke hearts, but I wasn’t sure what he would think of them in salsa.  Turns out, we both love the tangy vinegar flavor they bring to the bowl.  A note about the parsley – any normal person would use cilantro.  Cilantro tastes kind of funny to me.  So I use flat leaf parsley instead. 

10 tomatoes (roasted on a parchment lined sheet pan in a 425 degree oven for 40 minutes, turning once)

1 small onion, chopped

3 cloves of garlic, bashed

2-3 jalapenos, seeded (wearing gloves for this is really helpful)

1 six ounce jar of marinated artichoke hearts (drained)

2-3 big parsley leaves

salt and pepper

Peel the tomatoes and discard juice.  Put everything into the food processor and pulse a couple of times.  Store in the fridge to let all the flavors really work together.