Ancho Chile Salsa
Ingredients| 4 medium ancho chiles, wiped clean, stemmed, and seeded 2 cup fresh squeezed orange juice 4 tbsp fresh squeezed grapefruit juice 2 tbsp fresh squeezed lime juice 4 tsp salt 1 tsp fresh ground black pepper 4 tbsp olive oil (optional) |
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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.
Servings:
2
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