Yield: 24 servings
|1 tablespoon||olive oil|
|1 each||small onion, minced|
|5 eaches||cloves garlic, minced|
|3 eaches||tomatoes, peeled, seeded, ch|
|1 each||fresh ancho chile pepper, se|
|1 each||yellow bell pepper, seeded a|
|4 ounces||can chopped green chiles|
|¼ teaspoon||ground cumin|
|1 tablespoon||garlic powder|
|3 tablespoons||Balsamic vinegar|
|3 tablespoons||lime juice|
|1 tablespoon||dried cilantro|
1 tb olive oil
1 ea small onion, minced
5 ea cloves garlic, minced
3 ea tomatoes, peeled, seeded, chopped coarse 1 ea fresh ancho chile pepper, seeded and minced 1 ea yellow bell pepper, seeded and minced 4 oz can chopped green chiles
1 ts salt
¼ ts ground cumin
1 Tb garlic powder
3 Tb Balsamic vinegar
3 Tb lime juice
1 Tb dried cilantro
Saute 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.