Ingredients
1 tbsp olive oil
1 each small onion, minced
5 each cloves garlic, minced
3 each tomatoes, peeled, seeded, ch
1 each fresh ancho chile pepper, se
1 each yellow bell pepper, seeded a
4 oz can chopped green chiles
1 tsp salt
1/4 tsp ground cumin
1 tbsp garlic powder
3 tbsp balsamic vinegar
3 tbsp lime juice
1 tbsp dried cilantro
1 tbsp olive oil
1 each small onion, minced
5 each cloves garlic, minced
Directions
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
1/4 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.
Servings: 24 servings
Clear Creek Picante Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Sauce
The History of Recipes
It is possible to follow the history of written recipes back into distant history, at least as far as the early Egyptians, and maybe further still. Having said that, generally, these old records were just basic pictorial recipes for meal preparation.
Progressing into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were separated into starters, main meal and desserts, something that is very familiar to us today. Aspicius informs us how the ancient chefs used a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example bay, rue and parsley. For the centuries that followed, the wealthy families of Europe competed with each other to serve up the most exotic banquets, and as a consequence, the best cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and publishing recipes common in their social group. By the time we get to the 20th century, recipe books were in high demand, mostly due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Clear Creek Picante Salsa recipe.
