Title: Ancho chile salsa
 Categories: Salsa, Dips, Mesamexican, Lnet
      Yield: 2 Cups
 
      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.