Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        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)

Preparation:

Toast the chiles directly over a medium gas flame or in a cast-iron skillet 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.