SALSA DE TIA' GEORGINIA - THE CUISINES OF MEX

      Title: SALSA DE TIA' GEORGINIA - THE CUISINES OF MEX
  Categories: Ethnic, Mexican, Sauces, Salsas
       Yield: 6 Servings
  
       8    Chiles anchos
     1/2 c  Red wine vinegar
       1    Onion
     1/2 ts Salt
       4    Garlic cloves; small
     1/4 c  Queso fresco; crumbled
     1/2 c  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...)

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