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Ingredients
- 4 med Ancho chiles wiped clean, stemmed and seeded
- 1 c. Freshly-squeezed orange juice
- 2 Tbsp. Freshly-squeezed grapefruit juice
- 2 tsp Salt
- 1 Tbsp. Freshly-squeezed lime juice
- 1/2 tsp Freshly-grnd black pepper
- 2 Tbsp. Extra virgin olive oil optional
Directions
- Toast the chiles directly over a medium gas flame or possibly in a cast-iron skillet till 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 min or possibly as long as 2 hrs before serving. Ancho Salsa keeps a few days in the refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 39g | |
| Calories 239 | |
| Calories from Fat 239 | 100% |
| Total Fat 27.0g | 34% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4652mg | 194% |
| Potassium 1mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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