Prep 30 mins
Cook 0 mins
This has a ton of flavor and a very gourmet flavor--if you're a beginner chef then you'll be able to impress a lot of people with this thick and smooth salsa!
- 4 large dried red chilies
- 1 large ancho chili
- 2 cups boiling water
- 2 large ripe tomatoes
- 1⁄3 onion, finely chopped
- 1⁄4 cup gold tequila
- 4 garlic cloves, peeled & coarsely chopped
- 3 tablespoons lime juice
- 1 fresh jalapeno, coarsely chopped
- 1⁄3 cup finely chopped cilantro
- Set a skillet or griddle over medium high heat and toast the dried red and ancho chiles (without any liquid), turning a few times until they are flexible and lightly colored (do not scorch); depending on your stove it may take anywhere from 1 minute to 5 minutes.
- Remove the chiles from heat and cool slightly.
- Stem and seed the chiles and tear them into small pieces.
- In a medium heat-proof bowl, pour the 2 cups boiling water over the chiles.
- Cover, let stand, stirring occasionally, until cool.
- Drain the chile pieces, reserving about 3 tablespoons of the soaking water.
- Preheat the broiler.
- In a shallow pan, broil the tomatoes, turning them once, 15-20 minutes; the peels should be blackened.
- Remove from broiler and cool slightly.
- Core (but DON'T peel) tomatoes and coarsely chop them.
- In a blender or food processor, combine all ingredients BUT the cilantro, including tomato peels and chile pieces with their reserved water.
- Blend until smooth.
- Stir in cilantro before serving.