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Recipe: Ancho Chile Salsa
Similar Categories: Ancho, Chile, Salsa
4 medium ancho chiles -- wiped clean,
-- stemmed
-- and seeded
1 cup freshly-squeezed orange juice
2 tablespoons freshly-squeezed grapefruit juice
2 teaspoons salt
1 tablespoon freshly-squeezed lime juice
1/2 teaspoon freshly-ground black pepper
2 tablespoons olive oil -- optional
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.
-- stemmed
-- and seeded
1 cup freshly-squeezed orange juice
2 tablespoons freshly-squeezed grapefruit juice
2 teaspoons salt
1 tablespoon freshly-squeezed lime juice
1/2 teaspoon freshly-ground black pepper
2 tablespoons olive oil -- optional
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.
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