|Recipe Name:||Ancho Chile Salsa||Submitted by:||Administrator|
|Number of Servings:||1|
4 Ancho chiles, wiped clean
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 -
http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - firstname.lastname@example.org 08-25-1996 Recipe by: Susan Feniger
and Mary Sue Milliken Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 246
Total Fat: 27.9g