Ancho Chile Salsa
4 md Ancho chiles, wiped clean,
-stemmed and seeded
2 c Fresh squeezed orange juice
4 tb Fresh squeezed grapefruit
2 tb Fresh squeezed lime juice
4 ts Salt
1 ts Fresh ground black pepper
4 tb 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini