Free Recipe Ancho Chile Salsa 2
Recipe Type: H Recipes
Recipe Preparation: cook
Cooking Ingredients for Ancho Chile Salsa 2 Recipe
4 md Ancho chiles; wiped clean,
-stemmed
; and seeded
1 c Freshly-squeezed orange
-juice
2 tb Freshly-squeezed grapefruit
-juice
2 ts Salt
1 tb Freshly-squeezed lime juice
1/2 ts Freshly-ground black pepper
2 tb Olive oil; optional
Ancho Chile Salsa 2 Preparation
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. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6143 broadcast 08-21-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 08-25-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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