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Ancho Chile Salsa


Course : Salsas
Serves: 2
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Ingredients:


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 / Directions:


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.

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