Artichoke Heart Salsa

Artichoke heart salsa


Or further adventures in my search for the perfect tart/sweet/salty/spicy food. This combines the briny saltiness of artichoke hearts (from a can, I’m afraid, but there’s nowt wrong with canned artichokes, lad!), the tartness of lime, the sweetness of tomatoes and honey, and the peppery bite of cayenne. It’s very quick to make, and it goes well with emapanadas, chips, crackers…my son liked it so much he pulled the whole bowl over and practically ate it with a spoon.

Here’s Salsa by Johnny Pacheco.

Three large artichoke hearts, from a can of artichoke hearts packed in brine. Drained and roughly chopped
1 large tomato, roughly chopped
2 cloves of garlic
1/3 cup roughly chopped cilantro
squeeze of lime (about half a lime’s worth of juice)
dash of cayenne
1 t. of honey, or more to taste.
salt and black pepper

Toast the garlic in your toaster oven or throw it under a broiler for a few minutes. Till it’s soft and the paper is dark. (Remember to pierce the skin so it doesn’t explode)

Combine all of the ingredients in a food processor, and process them very very briefly. You want them to still be discernible as their own lovely selves.

Season with salt and pepper. Adjust for tartness, sweetness and hotness with more lime, honey or cayenne, as you like.

And that’s it!!

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