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 read the history of written recipes way back into the far past, at least as far back into history as ancient Egypt, and possibly even further. However, these, ancient recipes were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to historians are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a man called Apicius created some scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. He also informs us how the early Romans were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens for example basil, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from the holy land, such as basil and coriander. The introduction of these new foods and spices caused a torrent in publications on food, some of which still exist in academic collections. During the following few hundred years, the upper-class families of Europe competed with each other to offer the most exotic meals, and consequentially cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and recording recipes common in their social group. By the time we get to the 1900s, cooking books are in great demand, mostly due to better eduction, more free time and having more money. The arrival of television brings us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Clear Creek Picante Salsa recipe.
