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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