Salsa Borracha

Name: Salsa Borracha
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 dried pasilla chiles* or dried ancho chiles; 59 milliliters crumbled anejo cheese** or feta cheese; 1 garlic clove, minced; 59 milliliters olive oil; 237 milliliters fresh orange juice; 4 servings Salt and freshly ground black pepper; 118 milliliters golden tequila

Salsa Borracha might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 469 calories, 9g of protein, and 20g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes around 15 minutes. Head to the store and pick up ancho chiles, feta cheese, orange juice, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes.

Ingredients you will need

Chili Pepper

Equipment you will use

Frying Pan

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.

Ingredients you will need

Seeds

Equipment you will use

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.

Ingredients you will need

Ground Black Pepper

Orange Juice

Olive Oil

Tequila

Chili Pepper

Garlic

Salsa

Toast

Salt

Equipment you will use

Blender

Frying Pan

Transfer to a serving bowl and top with crumbled anejo cheese.

Ingredients you will need

Enchilado Cheese

Equipment you will use

Bowl

Equipment

Frying Pan

Blender

Bowl

Ingredients

Servings:

dried pasilla chiles* or dried ancho chiles 59milliliters

crumbled anejo cheese** or feta cheese 1

garlic clove, minced 59milliliters

olive oil 237milliliters

fresh orange juice 4servings

Salt and freshly ground black pepper 118milliliters

golden tequila

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.