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

articles Food & Cuisine Recipes

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.


  • 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.

Link to source article
Winter sunshine: Mexican ways with citrus

Published or Updated on: January 1, 2001 by Karen Hursh Graber © 2001
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