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| 8 | Chiles Ancho |
| 1 klein | onion |
| 4 | Cloves (small) garlic |
| 1/2 Tasse | olive oil |
| 1/2 Tasse | red wine vinegar |
| 1/2 Teelöffel | salt |
| | Monterey Jack cheese |
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Recipes Using Ancho Chiles (by Diana Kennedy) Toast 8 large Ancho chiles lightly on a griddle, turning from time to time so that they do not burn, for 2-4 minutes. Slit chiles and remove seeds, veins and stems. Put chiles into a bowl and cover with boiling water. Let stand 20 minutes. Remove seeds, veins, and stems. Cut into small pieces with scissors. Chop one small onion and 4 small cloves of garlic very finely. Mix all ingredients well with 1/2 cup olive oil, 1/2 cup red wine vinegar, and 1/2 tsp. Salt. Set aside to season for at least 2 hrs. Will keep indefinitely in refrigerator. When ready to serve, sprinkle with Monterey Jack cheese. Serve with broiled meats, carnitas (see recipe), and rice.
Chile-Heads Digest V2 #267
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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