| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
Niger |
Toohot01 |
1 |
servings |
INGREDIENTS
| 4 |
md |
Ancho chiles; wiped clean, stemmed |
|
|
; and seeded |
| 1 |
c |
Freshly-squeezed orange juice |
| 2 |
tb |
Freshly-squeezed grapefruit juice |
| 2 |
ts |
Salt |
| 1 |
tb |
Freshly-squeezed lime juice |
| 1/2 |
ts |
Freshly-ground black pepper |
| 2 |
tb |
Olive oil; optional |
INSTRUCTIONS
Toast the chiles directly over a medium gas flame or in a cast-iron
skillet 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.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6143 broadcast
08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-25-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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