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Salsa Borracho





Yields
Makes about 2 cups

Salsa Borracho gets its name from the added tequila and will make a perfect pairing with fish tacos.

 1/2 ounce (2 to 4) dried New Mexico chilies
 1 dried ancho chili
 3 firm-ripe tomatoes (3/4 lb. total), cored
 1/4 cup chopped onion
 2 cloves garlic, peeled
 2 tablespoons lime juice
 1 tablespoon chopped fresh jalapeño chili
 1 to 2 tablespoons tequila
  Salt
 3 tablespoons chopped fresh cilantro
Step 1
1

Bake dried chilies in a rimmed pan in a 250° oven until fragrant, 4 to 5 minutes. Cool briefly, then break off and discard stems. Shake out and discard seeds. Place chilies in a bowl and pour 1 cup boiling water over them. Let stand until soft, about 10 minutes.

Step 2
2

Meanwhile, broil tomatoes in a rimmed pan about 4 inches from heat, turning as needed, until charred, 5 to 8 minutes. Let cool.

Step 3
3

With a slotted spoon, transfer soaked chilies to a blender or food processor. Purée until smooth, adding about 3 tablespoons of the soaking water to blend smoothly. Discard remaining water.

Step 4
4

Add to blender the roasted tomatoes, onion, garlic, lime juice, and fresh chili. Whirl until coarsely puréed. Season to taste with tequila and salt, then stir in cilantro.

Step 5
5

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories6.5
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.4mg1%
Total Carbohydrate 1g1%

Dietary Fiber 0.3g2%
Protein 0.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.