Recipe

Salsa Borracho Recipe

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Ingredients

Directions

Step #1 Set a skillet or griddle over medium high heat & toast the dried red & ancho chiles (without any liquid), turning a few times until they are flexible & lightly colored (do not scorch); depending on your stove it may take anywhere from 1 min to 5 mins.
Step #2 Remove the chiles from heat & cool slightly.
Step #3 Stem & seed the chiles & tear them into small pieces.
Step #4 In a medium heat-proof bowl, pour the 2 c boiling water over the chiles.
Step #5 Cover up, stirring every once in awhile, let this stand, until cool.
Step #6 Drain the chile pieces, reserving about 3 tbsps of the soaking water.
Step #7 Preheat the broiler.
Step #8 In a shallow pan, turning them once, broil the tomatoes, 15-20 mins; the peels should be blackened.
Step #9 Remove from broiler & cool slightly.
Step #10 Core (but DON'T peel) tomatoes & coarsely chop them.
Step #11 In a mixer or food processor/blender, mix all ingredients BUT the cilantro, including tomato peels & chile pieces with their reserved water.
Step #12 Blend until smooth.
Step #13 Stir in cilantro before serving.
Enjoy the Salsa Borracho recipe