Ancho Chile Salsa Recipe


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Ancho Chile Salsa Recipe from Recipes 4U

 

Ancho Chile Salsa Recipe

Recipe Ingredients

4 medium ancho chiles, wiped clean, stemmed, and seeded
2 cup fresh squeezed orange juice
4 tbsp fresh squeezed grapefruit juice
2 tbsp fresh squeezed lime juice
4 tsp salt
1 tsp fresh ground black pepper
4 tbsp olive oil (optional)

Recipe Preparation

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.

 

 

Servings: 2

 

 

 

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Ancho Chile Salsa Recipe Collection

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This Ancho Chile Salsa Recipe is one of our Mexican Recipes, which came to us from visitor submissions and public domain sources. Clearly, as there are more than 50,000 recipes in the collection it is not practical to test every single one, so please take care, and double check everything and use common sense. If you spot any thing that looks wrong, please let us know.


 

Ancho Chile Salsa Recipe

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