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Ancho chile salsa
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| Artist: |
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| Categories: |
Central American, Chile, Mexican, North American, Salsas, Sauces & Dressings, South American |
| Yield: |
2 |
| Rating: |
no rating. |
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Ingredients:
| 4
| med | 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) |
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Procedures:
| 1 | Toast the chiles directly over a medium gas flame or in a cast-iron skilliet until soft and brown, turning frequently to avoid scorching. | | 2 | Slice the chiles into 1-inch strips, then into a very fine julienne. | | 3 | 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. | | 4 | Ancho salsa keeps a few days in the refrigerator. |
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| Ancho chile salsa Reviews |
| Rating:
no rating.
1 reviews |
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