Ancho Chile Salsa

4 md Ancho chiles, wiped clean, stemmed and seeded
2 c Fresh squeezed orange juice
4 tb Fresh squeezed grapefruit juice
2 tb Fresh squeezed lime juice
4 ts Salt
1 ts Fresh ground black pepper
4 tb Olive oil (optional)

Toast the chiles directly over a medium gas flame or in a cast-iron skilliet 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.

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