Salsa Borracha

Ingredients for Salsa Borracha

• 8 ancho chillies

• 120ml fresh orange juice

• 120ml golden tequila

• 1 garlic clove, minced

• 4 tablespoons olive oil

• Salt and freshly ground black pepper

• 30g crumbled añejo or feta cheese

Cook the chillies in a dry sauté pan over high heat, turning them constantly, for 2 minutes, or until slightly toasted. Halve and seed the chillies. Tear them into small pieces and transfer the pieces to a blender.

Add the orange juice, tequila, garlic, and 2 tablespoons of the olive oil to the blender. Puree until the salsa is nearly smooth.

Heat the remaining 2 tablespoons olive oil in a sauté pan over high heat. Add the salsa and cook for 5 minutes, or until slightly thickened. Season the salsa with salt and pepper. Let it cool completely. (The salsa can be made 1 day ahead. Cover the sauce and keep it in the fridge.)

Serve the salsa topped with the crumbled añejo cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.