Salsa Borracha
"Drunken" SauceThere are many "drunken" sauces, and different ways to add spirits to foods in Mexican cooking. In addition to the tequila in this recipe, drunken sauces are also made with rum, brandy, or even beer. Tequila is a town in the state of Jalisco where tequila is distilled and often used in cooking as well as for drinking. Salsa borracha is pretty common in Jalisco, but is known in other regions, too.This is an uncooked version of a table sauce that goes well with grilled meats and poultry.
Ingrediënten
Makes about 2 cups
- 4 dried ancho chiles cut open and seeded
- 1 ⁄2 cup silver or white tequila
- 1 ⁄2 cup fresh orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon minced white onion
- 1 tablespoon olive oil
- 1 ⁄2 teaspoon salt or to taste
Instructies
- In a dry skillet, over medium heat, toast the chiles by pressing them flat and turning once or twice until aromatic.
- Put the chiles into a bowl of hot water, cover and soak about 20 minutes.
- Drain the chiles and put them into a blender jar with the tequila, orange juice and lime juice.
- Blend until smooth.
- Add the onion, oil and salt.
- Blend briefly to combine
Notes / Tips / Wine Advice:
Put the sauce into a medium bowl and serve at room temperature.
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