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Clear Creek Picante Salsa
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    Clear Creek Picante Salsa

  • olive oil
  • 1 small onion, minced
  • 5 minced garlic cloves
  • 3 large tomatoes
  • 1 fresh ancho chile pepper
  • 1 yellow bell pepper
  • 4 oz can chopped green chiles
  • 1 tsp salt
  • 1/4 tsp ground cumin
  • 1 tbls garlic powder
  • 3 tbls Balsamic vinegar
  • 3 tbls lime juice
  • 1 tbls dried cilantro
  • Peel, seed and coarsely chop the tomatoes. Seed and mince the ancho chile and yellow bell pepper.
    Sauté onion and garlic in olive oil over medium heat until tender.
    Add the tomatoes, ancho chile, bell pepper, green chiles, salt, cumin, garlic powder, vinegar, and lime juice. Stir then check for salt and 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, add cilantro and stir. Chill salsa overnight before using.
    Serve as a dip for chips or as a spicy topping for Mexican or Tex-Mex food.
    Makes 1 quart.

    From: Copyright 1993-1996 Culinaria Online
    Posted By: Culinaria Online
    Post Date: 8/16/98

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