THREE CHILE SALSA BORRACHA

Name: THREE CHILE SALSA BORRACHA
Ingredients: 3 pasilla chiles; 3 guajillo chiles; 3 cascabel chiles; 5 cups hot water; 6 cloves garlic; 2 tablespoons minced white onion; 1 teaspoon salt; 6 black peppercorns; 2 allspice berries; 1 whole clove; 14 teaspoon ground cinnamon; 1 teaspoon cumin seeds; 2 tablespoons vegetable oil; 1 teaspoon mezcal or tequila

14 ingredients

19 steps

Ingredients

3 pasilla chiles
3 guajillo chiles
3 cascabel chiles
5 cups hot water
6 cloves garlic
2 tablespoons minced white onion
1 teaspoon salt
6 black peppercorns
2 allspice berries
1 whole clove
14 teaspoon ground cinnamon
1 teaspoon cumin seeds
2 tablespoons vegetable oil
1 teaspoon mezcal or tequila

Directions

1

Turn on the fan over the stove.
2

Heat a large cast-iron skillet over high heat.
3

Remove the stems from the chiles, cut a slit up one side of each, and remove the seeds.
4

Open up flat.
5

One at a time, press the opened chiles flat onto the hot skillet until blistered and light brown.
6

Turn and repeat, being careful not to burn.
7

Place the chiles in a small, deep bowl and add 2 cups of the hot water.
8

Soak the chiles for 45 minutes, pressing down occasionally into the water.
9

Drain the chiles and place in a blender.
10

Discard the soaking liquid.
11

Add 2 cups of the remaining water and the garlic, onion, salt, peppercorns, allspice, clove, cinnamon, and cumin.
12

Blend on high speed for 3 minutes, until very smooth.
13

In a heavy saute pan, heat the oil.
14

Add the chile puree.
15

It will splatter, so be ready with a splatter screen.
16

Cook the chile puree for 10 minutes, stirring several times.
17

Rinse the blender with the remaining 1 cup of water and add the water to the pot along with the mezcal.
18

Simmer for 30 minutes, stirring occasionally.
19

Strain through a food mill or sieve.