Recipe - Salsa De Tia Georginia

8 Chiles anchos
One half cup Red wine vinegar
1 Onion
One half teaspoon Salt
4 Garlic cloves; small
One fourth cup Queso fresco; crumbled
One half cup Olive oil

Toast chiles lightly, turning constantly so not to burn them. When
cool, remove veins and seeds. Cut chiles into small pieces and chop
onion and garlic finely. Mix chiles, onion, and garlic with oil,
vinegar and salt. Let stand for approx 2 hrs. To serve sprinkle with
cheese. (NOTE: This is sometimes called Salsa de tijera (scissors
sauce) since the chiles are usually cut into thin strips with
scissors. When chiles pasilla are used the sauce is called Salsa de
moscas. Salsa de los reyes has three chiles mulato, ancho, and
pasilla. Good sauce for barbequed meats...)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip