Gringo Salsa and Homemade Tortilla Chips with Ancho Dust
1 cup wine – for the cook
1 cup sugar
2 Tablespoons water
1/2 cup canola oil
3/4 cup apple cider vinegar
1 can of Pinto beans (or black-eyed peas)
1 can of black beans
1 (4 oz). jar of chopped pimentos
1 can of white corn
1 cup poblano (or green pepper) diced
1 cup onion, diced
1 large or 2 medium avocados, chopped
1 cup celery, diced
1/2 cup cilantro, chopped
Garlic Salt and Ancho chile powder
Oil for frying
TORTILLA CHIPS WITH ANCHO DUST
Cut tortillas into 1/4’s or 1/8’s and fry in hot oil until crisp. Drain on a paper towel. Combine 2 teaspoons Garlic salt and 1 teaspoon Ancho Chile powder and sprinkle over the hot chips. Top with queso fresco and/or cilantro if desired. Serve with Salsa.
Bring the sugar, water oil and vinegar to a boil to dissolve sugar. Set aside to cool completely.
While oil/vinegar mixture is cooling drain and rinse the beans Drain the pimentos and corn and add to the beans; combine.
Stir in the peppers, onion, and celery.
Pour cooled oil/vinegar mixture over salsa and refrigerate overnight. Stir in the avocado and cilantro shortly before you are ready to serve and then drain before serving. Serve Gringo Salsa with chips.
Pairs Well With
From the Sauce du Jour Kitchen
For the Tex-Mex Cooking Class -115
Make this Salsa the day before you want to serve it because it gets better with time. It's pretty to look at and bursting with flavor.