Ingredients:

4 medium Ancho chiles, wiped clean stemmed and seeded 
1 cup freshly squeezed orange juice 
2 tablespoons freshly squeezed grapefruit juice 
2 teaspoons salt 
1 tablespoon freshly squeezed lime juice 
1/2 teaspoon freshly ground black pepper 
2 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.