Salsa Borracho Recipes

SALSA BORRACHA

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.

SALSA BORRACHA (DRUNK SALSA)

Steps:

• Place the tomatoes and jalapenos into a saucepan, and pour the beer over them. Add enough water so that the tomatoes and jalapenos are covered. Simmer over medium heat until soft. Remove from heat, and let cool slightly.
• Transfer the tomatoes and jalapenos to a blender, and add the garlic and onion. Pulse until well blended. Add some of the cooking liquid to help with blending if necessary. Taste, and season with salt.

SALSA BORRACHA OR DRUNK SALSA

Steps:

• Melt butter over medium low heat in a saucepan. Add the garlic, chili powder, and jalapenos and saute.
• When the mixture begins to foam add the remaining ingredients and bring to a boil. Simmer for 5 minutes.
• Remove from heat and serve with tortilla chips.

SALSA BORRACHO

Steps:

• 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.
• Remove the chiles from heat and cool slightly.
• Stem and seed the chiles and tear them into small pieces.
• In a medium heat-proof bowl, pour the 2 cups boiling water over the chiles.
• Cover, let stand, stirring occasionally, until cool.
• Drain the chile pieces, reserving about 3 tablespoons of the soaking water.
• Preheat the broiler.
• In a shallow pan, broil the tomatoes, turning them once, 15-20 minutes; the peels should be blackened.
• Remove from broiler and cool slightly.
• Core (but DON'T peel) tomatoes and coarsely chop them.
• In a blender or food processor, combine all ingredients BUT the cilantro, including tomato peels and chile pieces with their reserved water.
• Blend until smooth.
• Stir in cilantro before serving.