Preparation:

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.

Servings:
Source:
Submitted by: Recipe Group Member
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