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Recipe Name: Ancho Chile Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 Ancho chiles, wiped clean
and seeded
1 Cup(s) Freshly-squeezed orange
2 Tablespoon(s) Freshly-squeezed grapefruit
2 Teaspoon(s) Salt
1 Tablespoon(s) Freshly-squeezed lime juice
1/2 Teaspoon(s) Freshly-ground black pepper
2 Tablespoon(s) 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. 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 - 08-25-1996 Recipe by: Susan Feniger
and Mary Sue Milliken Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 395
Calories From Fat: 246
Total Fat: 27.9g
Cholesterol: 0mg
Sodium: 4655.7mg
Potassium: 689.8mg
Carbohydrates: 39g
Fiber: 1.6g
Sugar: 26.1g
Protein: 2.5g

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