Ancho Chile Salsa Recipe

• 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

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.
2. Slice the chiles into 1-inch strips, then into a very fine julienne.
3. 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.
4. Ancho Salsa keeps a few days in the refrigerator.

clean, freshlysqueezed orange juice, freshlysqueezed grapefruit juice, salt, freshlysqueezed lime juice, freshlygrnd black pepper, extra virgin olive oil

Taken from cookeatshare.com/recipes/ancho-chile-salsa-65061 (may not work)