by Akanke SmallAugust 4, 2009
Use this salsa as a topping for hamburgers or hot dogs, or to coat baked chicken wings, or as a dip.
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Course
Salsa
Country of Origin
Mexico
Preparation time
0:10
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.
