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Ancho Chile Salsa

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Dips/spread Mexican Salsas

Ingredients:

  • 4 md Ancho chiles, wiped clean, stemmed and seeded
  • 2 c Fresh squeezed orange juice
  • 4 tb Fresh squeezed grapefruit juice
  • 2 tb Fresh squeezed lime juice
  • 4 ts Salt
  • 1 ts Fresh ground black pepper
  • 4 tb Olive oil (optional)

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.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini