By the Dawn’s Early Light Salsa Borracha

By Akanke Small | 08/04/2009 - 17:11 | 0 Comments

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COURSE

Salsa

SERVES

COUNTRY/REGION

Mexico

PREP TIME

0:10

DESCRIPTION:

Use this salsa as a topping for hamburgers or hot dogs, or to coat baked chicken wings, or as a dip.

INGREDIENTS:

Salsa

2 tbsp. vegetable oil
6 pasilla chiles, seeded
6 mulato chiles, seeded (or substitute any dried red chile)
1 large white onion, chopped
1 1/2 tsp. salt
2 medium white onions, chopped
1/4 cup tequila

Garnish

2 tbsp. olive oil
1/2 cup finely chopped white onion
1/2 cup crumbled queso fresco

PREPARATION:

1. Make the salsa: In a large skillet, heat oil. Add chiles and large white onion and lightly saute. Let cool, then transfer to a food processor or blender. Add remaining salsa ingredients. Mix well, but be careful not to overprocess.

2. Garnish salsa: Before serving, stir in olive oil and 1/2 cup white onion and sprinkle queso fresco on top.

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