Recipe - Salsa De Tia Georginia - The Cuisines Of Mex

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...)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini