Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
1 ea Small onion, minced
5 ea Cloves garlic, minced
3 ea Tomatoes, peeled, seeded, ch
1 ea Fresh ancho chile pepper, se
1 ea Yellow bell pepper, seeded a
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
1 tb Olive oil
1 ea Small onion, minced
5 ea Cloves garlic, minced

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.

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