Ancho Chile Salsa

Grrrrrgh!
Course : Salsas
From: HungryMonster.com
Serves: 2
 

Ingredients:

4 medium ancho chiles -- wiped clean, stemmed and seeded
2 cups fresh squeezed orange juice
4 tablespoons fresh squeezed grapefruit -- juice
2 tablespoons fresh squeezed lime juice
4 teaspoons salt
1 teaspoon fresh ground black pepper
4 tablespoons olive oil -- (optional)
 

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. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel.