SALSA BORRACHA

Salsa Borracha image

Provided by Marcela Valladolid

Time 15m

Yield 1 cup (about 4 servings)

Number Of Ingredients 7

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8 dried pasilla chiles* or dried ancho chiles
1 cup fresh orange juice
1/2 cup golden tequila
1 garlic clove, minced
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup crumbled anejo cheese** or feta cheese

Steps:

Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.
Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.