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| Ancho Chile Salsa Recipe |
Category: Spreads / Dips
Rating:
4.00
Servings: 2
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Ingredients
4 medium ancho chiles, wiped clean, stemmed; and seeded
2 cup fresh squeezed orange juice
4 tablespoon fresh squeezed grapefruit juice
2 tablespoon fresh squeezed lime juice
4 teaspoon salt
1 teaspoon fresh ground black pepper
4 tablespoon olive oil (optional)
Cooking Directions:
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.
dips
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