Category: Salsa

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)

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.