4 Roma tomatoes, chopped
3 garlic cloves, minced
1 lime, ,juiced
1/4 cup Spanish onion, chopped
1/4 cup Cilantro, chopped
1/4 cup Olives, chopped (I prefer green but try black olives)
6 oz artichokes, chopped
3/4 teas salt
1/2 teas pepper, fresh cracked
3 medium hatch chilies, roasted and chopped
2 seeded Serrano peppers, minced
Place everything in a bowl, mix well.
Can be refridgerated for up to 4 days.
Modifications: To make regular Salsa omit the Artichokes, add juice of 1/2 more Lime.