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Add a photoRaciónes: 12
Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 x Small onion, chopped
- 5 x Cloves garlic, chopped
- 3 x Tomatoes, peeled, seeded, ch
- 1 x Fresh ancho chile pepper, se
- 1 x Yellow bell pepper, seeded a
- 4 ounce Can minced green chiles
- 1 tsp Salt
- 1/4 tsp Grnd cumin
- 1 Tbsp. Garlic pwdr
- 3 Tbsp. Balsamic vinegar
- 3 Tbsp. Lime juice
- 1 Tbsp. Dry cilantro
- 1 Tbsp. Extra virgin olive oil
- 1 x Small onion, chopped
- 5 x Cloves garlic, chopped
Direcciones
- 3 Ea tomatoes, peeled, seeded, minced coarse 1 ea fresh ancho chile pepper, seeded and chopped 1 ea yellow bell pepper, seeded and chopped 4 ounce can minced green chiles1 ts salt1/4 ts grnd cumin 1 Tb garlic pwdr 3 Tb Balsamic vinegar 3 Tb lime juice 1 tb dry cilantro Saute/fry onion and garlic in extra virgin olive oil over medium heat till tender. Add in remaining ingredients except cilantro, stir then check for salt. Add in more if you like. Reduce heat to low, cover and simmer for 30 min. Remove cover and simmer an additional 30 min or possibly till thickened. Remove from heat and add in cilantro and stir. Refrigeratesalsa overnight before using. Serve as a dip for chips or possibly as a spicy topping on your favorite Mexican or possibly Tex-Mex food.
- Makes about a qt of salsa.
- Note:This makes a medium warm salsa. Your lips will tingle a little but it will not make your eyeballs bleed. Adjust the amount of ancho to the desired heat level or possibly add in another kind of warm pepper such as serrano or possibly jalapeno to give it a heat boost.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 12 servings | |
| Calories 42 | |
| Calories from Fat 22 | 52% |
| Total Fat 2.45g | 3% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 220mg | 9% |
| Potassium 116mg | 3% |
| Total Carbs 4.78g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.67g | 1% |
| Protein 0.75g | 1% |
