Guest Author - Susan Stewart
All of these sauces freeze very well!
Drunken Sauce - Salsa Borracha
To make about 2 cups:
6 chile anchos, toasted, seeded, and deveined
3/4 cup tequila
3/4 cup fresh orange juice
1 tablespoon finely minced onion
1 tablespoon olive oil or other vegetable oil
1/2 teaspoon salt
Soften the chilies by soaking them in warm water. Drain and puree in a blender or food processor along with the tequila and orange juice. Add the minced onions, oil and salt. Brush on chicken or meat to make a great barbeque sauce.
Tomato-Chile Sauce
This is what we call enchilada sauce in the United States.
To make about 3 cups:
3 chile anchos, toasted, seeded, and deveined
1 large white onion, sliced
1 pound Roma tomatoes
3 tablespoons vegetable oil
2 tablespoons olive oil
1 tablespoon white vinegar
1 tablespoon finely chopped cilantro
salt to taste
On a dry griddle, roast the Roma tomatoes until slightly browned. Chop. Soften the chilies by soaking in warm water. Cook the onions in salted boiling water for about 5 minutes, drain and set aside.
Drain the chilies and puree in a blender or food processor, along with the tomatoes. Heat the oil in a skillet and fry the tomato-chili mixture over medium heat for about 5 minutes. Add the onions, olive oil, vinegar, cilantro, and salt to taste. Stir well, cooking 1 or 2 minutes more.
For a smoother sauce, let cool and puree again in a blender or food processor.
Cooked Tomatillo Sauce
1 pound tomatillos, husked, or 2 cups canned tomatillos, drained
1 large chile poblano, roasted, peeled, seeded, and deveined
1 small onion, chopped
2 cloves garlic
1 tablespoon minced cilantro
2 tablespoons oil
pinch of sugar
salt to taste
If you are using fresh tomatillos, cook in boiling salted water - along with chilies - for about 10 minutes. Drain. Puree the tomatillos and chilies in a blender along with the onion, garlic, and cilantro.
In a skillet, heat the oil and cook the puree for about 3 or 4 minutes. Add the sugar and salt to taste.
