Yield: 2 Cups
|4 mediums||Ancho chiles, wiped clean, stemmed and seeded|
|2 cups||Fresh squeezed orange juice|
|4 tablespoons||Fresh squeezed grapefruit juice|
|2 tablespoons||Fresh squeezed lime juice|
|1 teaspoon||Fresh ground black pepper|
|4 tablespoons||Olive oil (optional)|
Toast the chiles directly over a medium gas flame or in a cast-iron skilliet until soft and brown, turning frequently to avoid scorching.
Slice the chiles into 1-inch strips, then into a very fine julienne.
Combine all of the ingredients in a bowl, mix well and let sit at least 30 minutes or as long as 2 hours before serving.
Ancho salsa keeps a few days in the refrigerator.
SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel.