Daily Bite: By the Dawn's Early Light Salsa Borracha

INGREDIENTS:

For Salsa:
2 tbsp. vegetable oil
6 pasilla chiles, washed, seeded, and deveined
6 mulatto chiles, washed seeded and deveined
(or substitute any dried red chile)
1 large white onion, peeled and chopped
1 1/2 tsp. salt or to taste
2 medium white onions, peeled and chopped
1/4 cup tequila

For Garnish:
2 tbsp. olive oil
1/2 cup white onion, finely chopped
1/2 cup queso fresco, crumbled

PREPARATION:

Pour oil into sauté pan and lightly sauté chiles and chopped large onion. Let cool, then place in food processor or blender with remaining salsa ingredients. Mix well, but be careful not to overprocess. Before serving, stir in olive oil and 1/2 cup white onion and sprinkle queso fresco on top. Use as topping on hamburgers, hot dogs, or chicken wings or as a dip.