• Prep Time:
  • Cooking Time:
  • Serves: 2 Cups

Ancho Chile Salsa

  • Recipe Submitted by on

Category: Dips, Condiments

 Ingredients List

  • 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.

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