Title: Ancho Chile Salsa
Categories: Salsa, Dips, Mesamexican, Lnet
Yield: 2 Cups

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)

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