Salsa Borracha
A rich and flavorful Mexican "drunken" salsa made with toasted ancho chiles, tequila, and orange juice. Topped with crumbled añejo cheese, this versatile sauce combines smoky, citrusy, and slightly alcoholic notes.
Ingredients
- •8 whole ancho chiles
- •½ cup fresh orange juice
- •½ cup golden tequila
- •1 clove garlic
- •4 tablespoons olive oil
- •to taste Salt and freshly ground black pepper
- •¼ cup crumbled añejo or feta cheese
Cooking Instructions
- 1.
Cook the chiles in a dry sauté pan over high heat, turning them constantly, for 2 minutes, or until slightly toasted. Halve and seed the chiles. Tear them into small pieces and transfer the pieces to a blender.
2 min
- 2.
Add the orange juice, tequila, garlic, and 2 tablespoons of the olive oil to the blender. Puree until the salsa is nearly smooth.
3 min
- 3.
Heat the remaining 2 tablespoons olive oil in a sauté pan over high heat. Add the salsa and cook for 5 minutes, or until slightly thickened. Season the salsa with salt and pepper. Let it cool completely. (The salsa can be made 1 day ahead. Cover the sauce and keep it in the fridge.)
5 min
- 4.
Serve the salsa topped with the crumbled añejo cheese.
1 min
