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
Experts have traced the existence of recipes way back into the far past, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. In practice though, generally, these early records were just very simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. During the time of the Roman Empire a roman called Apicius assembled a collection of documents detailing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius describes how the cooks of Roman times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs such as basil, rue and dill. As our culinary historical trip moves on a few more years we have a couple of recipe books dating from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the spicy food that is popular today, but instead recipes for the types of meals enjoyed by the nobility of that time. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices like parsley and basil. These new culinary innovations caused a torrent in cookery books, many of which are now in private collections. Over the following few hundred years, the upper-class families of Europe competed to serve the most exotic banquets, and as a consequence, the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing popular recipes of the day. By the arrival of the 20th century, cooking books are highly popular due to more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Clear Creek Picante Salsa recipe.
