Clear Creek Picante Salsa

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - minced (small)
5		Garlic - minced
3		Tomatoes - peeled, seeded,
		Chopped
1		Fresh ancho chile pepper - seeded
1		Yellow bell pepper - seeded, chopped
1		Chopped green chiles
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Ground cumin
1 tablespoon	15ml	Garlic powder
3 tablespoons	45ml	Balsamic vinegar
3 tablespoons	45ml	Lime juice
1 tablespoon	15ml	Dried cilantro
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - minced (small)
5		Garlic - minced
3		Tomatoes - peeled, seeded,
		Chopped

Recipe Instructions

pepper, seeded and minced 1 ea yellow bell pepper, seeded and minced 4 oz can chopped green chiles 1 tsp salt 1/4 tsp ground cumin 1 Tb garlic powder 3 Tb Balsamic vinegar 3 Tb lime juice 1 tbs dried cilantro Sautee 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.

Source:
The Tampa Tribune, February 1, 1996

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