Ancho Chile Salsadips, ethnic, salsa 4.00 medium ancho chiles, wiped clean, stemmed 2.00 cup fresh squeezed orange juice 4.00 tablespoon fresh squeezed grapefruit juice 2.00 tablespoon fresh squeezed lime juice 4.00 teaspoon salt 1.00 teaspoon fresh ground black pepper 4.00 tablespoon olive oil (optional) 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. |
