Makes about 2 cups

Salsa Borracho gets its name from the added tequila and will make a perfect pairing with fish tacos.

How to Make It

Step 1

Bake dried chilies in a rimmed pan in a 250° oven until fragrant, 4 to 5 minutes. Cool briefly, then break off and discard stems. Shake out and discard seeds. Place chilies in a bowl and pour 1 cup boiling water over them. Let stand until soft, about 10 minutes.

Step 2

Meanwhile, broil tomatoes in a rimmed pan about 4 inches from heat, turning as needed, until charred, 5 to 8 minutes. Let cool.

Step 3

With a slotted spoon, transfer soaked chilies to a blender or food processor. Purée until smooth, adding about 3 tablespoons of the soaking water to blend smoothly. Discard remaining water.

Step 4

Add to blender the roasted tomatoes, onion, garlic, lime juice, and fresh chili. Whirl until coarsely puréed. Season to taste with tequila and salt, then stir in cilantro.

Step 5

Nutritional analysis per tablespoon.

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