| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Salsa |
24 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
sm |
Onion; minced |
| 5 |
|
Cloves garlic; minced |
| 3 |
|
Tomatoes; peeled, seeded, |
|
|
Chopped |
| 1 |
|
Fresh ancho chile pepper; seeded |
| 1 |
|
Yellow bell pepper; seeded, chopped |
| 1 |
|
4 ounces can chopped green chiles |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground cumin |
| 1 |
tb |
Garlic powder |
| 3 |
tb |
Balsamic vinegar |
| 3 |
tb |
Lime juice |
| 1 |
tb |
Dried cilantro |
| 1 |
tb |
Olive oil |
| 1 |
sm |
Onion; minced |
| 5 |
|
Cloves garlic; minced |
| 3 |
|
Tomatoes; peeled, seeded, |
|
|
Chopped |
INSTRUCTIONS
pepper, seeded and minced 1 ea yellow bell pepper, seeded and minced
4 oz can chopped green chiles 1 ts salt 1/4 ts ground cumin 1 Tb
garlic powder 3 Tb Balsamic vinegar 3 Tb lime juice 1 tb dried
cilantro Sauté onion and garlic in olive oil over medium heat until
tender. Add remaining ingredients except cilantro, stir then check
for salt. Add more if desired. Reduce heat to low, cover and simmer
for 30 minutes.
Remove cover and simmer an additional 30 minutes or until thickened.
Remove from heat and add cilantro and stir. Chill salsa overnight
before using. Serve as a dip for chips or as a spicy topping on your
favorite Mexican or Tex-Mex food. Makes about a quart of salsa.
Note: This makes a medium hot salsa. Your lips will tingle a little
but it won't make your eyeballs bleed. Adjust the amount of ancho to
the desired heat level or add another kind of hot pepper such as
serrano or jalapeno to give it a heat boost.
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