BORRACHO SAUCE
Make and share this Borracho Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat up your grill to high.
- Brush the onions with olive oil and salt and char them on the grill.
- Do the same with all the peppers and tomatoes (do not oil or salt) placing them in a covered container when blackened on the outside.
- By placing all the components in a covered container they will steam together and render a charred veggie stock in the bottom of the container.
- When they have sat for 1/2 hour remove and let cool.
- Remove the stems from the peppers and the cores from the tomatoes then roughly chop the elements in a food processor.
- In a saucepan, bring your chicken stock to a simmer then add the veggie puree and half the cilantro.
- While stirring, reduce the mixture to the original consistency of the puree.
- Add the dark beer and lime juice and simmer for 10 minutes.
- Add the tequila and simmer for 5 minutes.
- Finish with the rest of the cilantro and salt to taste.
Nutrition Facts : Calories 226.3, Fat 3.1, SaturatedFat 0.6, Cholesterol 3.6, Sodium 197.7, Carbohydrate 39.9, Fiber 9.3, Sugar 16.7, Protein 8.7
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