Salsa Borracho

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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