Name: Ancho Chile Salsa
Ingredients: 4 md Ancho chiles, wiped clean, stemmed and seeded; 2 c Fresh squeezed orange juice; 4 tb Fresh squeezed grapefruit juice; 2 tb Fresh squeezed lime juice; 4 ts Salt; 1 ts Fresh ground black pepper; 4 tb Olive oil (optional)

CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits	Mexican	Salsa, Dips, Mesamexican, Lnet	2	Cups

INGREDIENTS

4	md	Ancho chiles, wiped clean, stemmed and seeded
2	c	Fresh squeezed orange juice
4	tb	Fresh squeezed grapefruit juice
2	tb	Fresh squeezed lime juice
4	ts	Salt
1	ts	Fresh ground black pepper
4	tb	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.
SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena
Siegel.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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