Ancho chile salsa

Yield: 2 Cups

Measure Ingredient
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
4 teaspoons Salt
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.

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