Strawberry Ancho Salsa

1. 1

   Toast the chili over medium heat in a small skillet on both sides, just until fragrant.

2. 2

   Soak the chili for 5 minutes in boiling water then remove and allow to cool

3. 3

   Cut the chili in half then reserve one part for another use.

4. 4

   Remove half of the seeds from the remaining piece of chili and finely chop the ancho.

5. 5

   Combine the berries, cilantro, sugar, salt, onions, chili and lime juice in a bowl and allow to marinate in the fridge for about 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

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