Salsa Borracho

Name: Salsa Borracho
Ingredients: 1/2 ounce (2 to 4) dried New Mexico chilies; 1 dried ancho chili; 3 firm-ripe tomatoes (3/4 lb. total), cored; 1/4 cup chopped onion; 2 cloves garlic, peeled; 2 tablespoons lime juice; 1 tablespoon chopped fresh jalapeno chili; 1 to 2 tablespoons tequila; Salt; 3 tablespoons chopped fresh cilantro

10 ingredients

5 steps

Ingredients

1/2 ounce (2 to 4) dried New Mexico chilies
1 dried ancho chili
3 firm-ripe tomatoes (3/4 lb. total), cored
1/4 cup chopped onion
2 cloves garlic, peeled
2 tablespoons lime juice
1 tablespoon chopped fresh jalapeno chili
1 to 2 tablespoons tequila
Salt
3 tablespoons chopped fresh cilantro

Directions

1

Bake dried chilies in a rimmed pan in a 250° oven until fragrant, 4 to 5 minutes. Cool briefly, then break off and discard stems. Shake out and discard seeds. Place chilies in a bowl and pour 1 cup boiling water over them. Let stand until soft, about 10 minutes.
2

Meanwhile, broil tomatoes in a rimmed pan about 4 inches from heat, turning as needed, until charred, 5 to 8 minutes. Let cool.
3

With a slotted spoon, transfer soaked chilies to a blender or food processor. Puree until smooth, adding about 3 tablespoons of the soaking water to blend smoothly. Discard remaining water.
4

Add to blender the roasted tomatoes, onion, garlic, lime juice, and fresh chili. Whirl until coarsely pureed. Season to taste with tequila and salt, then stir in cilantro.
5

Nutritional analysis per tablespoon.