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Ancho Chile Salsa recipe
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To make Ancho Chile Salsa you will need
Ingredients
| 4 | medium | Ancho chiles, wiped clean, stemmed and seeded | | 2 | cups | Fresh squeezed orange juice | | 4 | tablespoons | Fresh squeezed grapefruit juice | | 2 | tablespoons | Fresh squeezed lime juice | | 4 | teaspoons | Salt | | 1 | teaspoon | Fresh ground black pepper | | 4 | tablespoons | Olive oil (optional) |
Instructions
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.
Enjoy your Ancho Chile Salsa
How much is in a cup?
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Sat 12 Jul 2008
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