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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Ingredients:
1/4 cup olive oil |
1 medium white onion, chopped |
2 cloves peeled garlic, chopped |
6 plum tomatoes, roughly chopped |
2 dried pasilla chiles |
1 ancho chile, broken up |
2 cups water |
1 slice white bread, dried and crumbled |
1/4 cup tequila |
salt and freshly ground black pepper |
Directions:
1. In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
2. Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm.
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