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.
- 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.
Winter sunshine: Mexican ways with citrus