Salsa Borracho

Name: Salsa Borracho
Ingredients: 4 large dried red chilies; 1 large ancho chili; 2 cups boiling water; 2 large ripe tomatoes; 1/3 onion, finely chopped; 1/4 cup gold tequila; 4 garlic cloves, peeled & coarsely chopped; 3 tablespoons lime juice; 1 fresh jalapeno, coarsely chopped; 1/3 cup finely chopped cilantro; salt

11 ingredients

13 steps

Ingredients

4 large dried red chilies
1 large ancho chili
2 cups boiling water
2 large ripe tomatoes
1/3 onion, finely chopped
1/4 cup gold tequila
4 garlic cloves, peeled & coarsely chopped
3 tablespoons lime juice
1 fresh jalapeno, coarsely chopped
1/3 cup finely chopped cilantro
salt

Directions

1

Set a skillet or griddle over medium high heat and toast the dried red and ancho chiles (without any liquid), turning a few times until they are flexible and lightly colored (do not scorch); depending on your stove it may take anywhere from 1 minute to 5 minutes.
2

Remove the chiles from heat and cool slightly.
3

Stem and seed the chiles and tear them into small pieces.
4

In a medium heat-proof bowl, pour the 2 cups boiling water over the chiles.
5

Cover, let stand, stirring occasionally, until cool.
6

Drain the chile pieces, reserving about 3 tablespoons of the soaking water.
7

Preheat the broiler.
8

In a shallow pan, broil the tomatoes, turning them once, 15-20 minutes; the peels should be blackened.
9

Remove from broiler and cool slightly.
10

Core (but DON'T peel) tomatoes and coarsely chop them.
11

In a blender or food processor, combine all ingredients BUT the cilantro, including tomato peels and chile pieces with their reserved water.
12

Blend until smooth.
13

Stir in cilantro before serving.