Ancho Chile Salsa Recipe
Yield: 2 CupsRecipe by luhu.jp
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
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.
Source from luhu.jp
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.
Source from luhu.jp