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Receta Ancho Chile Salsa
by Global Cookbook

Ancho Chile Salsa
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Ingredientes

  • 4 med Ancho chiles wiped clean, stemmed and seeded
  • 1 c. Freshly-squeezed orange juice
  • 2 Tbsp. Freshly-squeezed grapefruit juice
  • 2 tsp Salt
  • 1 Tbsp. Freshly-squeezed lime juice
  • 1/2 tsp Freshly-grnd black pepper
  • 2 Tbsp. Extra virgin olive oil optional

Direcciones

  1. Toast the chiles directly over a medium gas flame or possibly in a cast-iron skillet till 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 min or possibly as long as 2 hrs before serving. Ancho Salsa keeps a few days in the refrigerator.