Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.