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Ancho chiles salsa


Course : Salsas
Source:
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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 / 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.

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