Salsa Borracho

Name: Salsa Borracho
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 dried ancho chili; 14 grams (2 to 4) dried New Mexico chilies; 3 Tbsps chopped fresh cilantro; 2 cloves garlic, peeled; 1 Tbsp chopped fresh jalapeño chili; 2 Tbsps lime juice; 59 milliliters chopped onion; 8 servings Salt; 1 Tbsp tequila; 3 firm-ripe tomatoes (3/4 lb. total), cored

Salsa Borracho is a gluten free, primal, and vegan recipe with 8 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 32 calories. Head to the store and pick up lime juice, tequila, cilantro, and a few other things to make it today. This recipe is typical of Mexican cuisine. Only a few people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Dried Chili Pepper

Seeds

Shake

Equipment you will use

Oven

Frying Pan

Place chilies in a bowl and pour 1 cup boiling water over them.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

Let stand until soft, about 10 minutes.

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

Ingredients you will need

Tomato

Equipment you will use

Frying Pan

Let cool.

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

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Food Processor

Slotted Spoon

Blender

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

Ingredients you will need

Lime Juice

Cilantro

Tomato

Tequila

Garlic

Chili Pepper

Onion

Salt

Equipment you will use

Blender

Equipment

Ingredients

Servings:

dried ancho chili 14grams

(2 to 4) dried New Mexico chilies 3Tbsps

chopped fresh cilantro 2cloves

garlic, peeled 1Tbsp

chopped fresh jalapeño chili 2Tbsps

lime juice 59milliliters

chopped onion 8servings

Salt 1Tbsp

tequila 3

firm-ripe tomatoes (3/4 lb. total), cored

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing 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 Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.