Mexican ancho chile salsa with orange juice: Salsa de ancho con jugo de naranja

Karen Hursh Graber

This versatile Mexican ancho chile salsa is excellent with grilled meat, poultry or fish. It is good with shish-kabob, pork chops, shrimp, and all types of barbequed food. It is important to use freshly squeezed orange juice, since juice made from concentrates is too sweet to use in salsa.

Ingredients

• 4 ancho chiles, washed, dried, seeded and deveined
• 3 tablespoons corn oil
• 2 cloves garlic, peeled and chopped
• 1 cup freshly squeezed orange juice
• salt to taste
  

Tear the chiles into strips. Heat the oil in a medium-sized skillet and stir-fry the chiles until they release their fragrance.

Place the chiles in a blender with the remaining ingredients and liquify.

Makes 1 1/2 cups.