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.