More Great Recipes: Appetizer | Tex-Mex

Gringo Salsa and Homemade Tortilla Chips with Ancho Dust

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Serves Makes about 6 cups | Prep Time | Cook Time

Why I Love This Recipe

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.

Ingredients You'll Need

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
Tortilla shells
Garlic Salt and Ancho chile powder
Oil for frying


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.

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