Tequila Salsa

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 3 cups
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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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