Mexican Salsa Borracha (Drunken Sauce with Tequila)

Ah, it's the tequila that gives the name to this authentic Mexican sauce.

• 6 ancho chiles, toasted, seeded and deveined
• 3/4 cup tequila
• 1 cup freshly squeezed orange juice
• 1 tablespoon onion, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt, or to taste

METHOD

Soak chiles in warm water until soft. Drain and pat dry.

Puree chiles in food processor with tequila and orange juice, onion, oil and salt. Blend until emulsified.

Yield: about 2 cups

Contributor: Pamela Atwood

this recipe from www.inmamaskithchen.com

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