Restaurant Style Salsa

2 pickled jalapeño peppers, chopped 3 garlic cloves, peeled and halved 2 cups diced tomatoes 1/2 cup 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 In a food processor, 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. Notes This recipe is only a little bit spicy, but you can still reduce the heat by seeding the  This is from http://penniesonaplatter.com/