Sauce with tequila “Borracha” – a detailed recipe cooking. 
Time: 15 мин. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 dried pasilla * chili peppers or anchovy dried chili peppers
- 1 tbsp. fresh orange juice
- 1/2 tbsp. golden tequila
- 1 clove garlic, minced
- 1/4 Art. olive oil
- Salt and ground black pepper
- 1/4 Art. crumbled goat cheese anejo ** or feta cheese
Recipes with similar ingredients: salsa sauce, ancho pepper, cheese goat tequila
Recipe preparation:
- Fry the chili in a dry pan over high heat, constantly stirring the pan for about 2 minutes. Remove from the stove and when enough peppers to cool so that you can work with them, cut in half and remove the seeds. Tear the peppers into small pieces and add to the blender.
- Add orange juice, tequila, garlic and olive to the blender. butter. Grind the salsa in a puree and add it to the same pan, where the chili peppers were fried. Cook until slightly thickened, about 5 minutes.
- Season the salsa with Borrata salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and sprinkle cheese. Exit: 1 tbsp. This dish is combined with beer lager. Cook’s Note “Drunk” salsa is not very popular, but in the original recipe is such a salsa cooked with pulka, alcohol a drink made from the once sacred maghei (the fruit of Agave). Pulke, which is not easy to find outside of Mexico, is not distilled and has a much stronger flavor than tequila, which used instead in this recipe. Alcohol leaves musky taste during cooking. * Ancho chili dried chilli blanched. In the USA it is also called pasilla or “chili black.” It has a deep red color, and is hot. varies from mild to strong. Rich, slightly fruity aroma Ancho is the sweetest of dried chili peppers. Peppers anchovies often sold whole, and you can peel and grind them yourself mill for spices. They can also be found in some supermarkets, Latin specialized markets or in Internet. ** Anejo Cheese is the salty, crumbly cheese that is usually sprinkled with enchiladas, burritos and tacos. It is sold in some supermarkets and Latin specialized markets or even in The internet. It can be replaced with feta cheese.
