Salsa Borracho

Ingredients

• 1  ancho chili dried
• 0.5 ounce new mexico chilies dried (2 to 4)
• 3 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic peeled
• 1 tablespoon jalapeño chili fresh chopped
• 2 tablespoons juice of lime 
• 0.3 cup onion chopped
• 8 servings salt 
• 1 tablespoons tequila 
• 3  firm-ripe tomatoes cored

Equipment

• food processor
• bowl
• frying pan
• oven
• blender
• slotted spoon

Directions

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.
2. Place chilies in a bowl and pour 1 cup boiling water over them.
3. Let stand until soft, about 10 minutes.
4. Meanwhile, broil tomatoes in a rimmed pan about 4 inches from heat, turning as needed, until charred, 5 to 8 minutes.
5. Let cool.
6. With a slotted spoon, transfer soaked chilies to a blender or food processor. Pure until smooth, adding about 3 tablespoons of the soaking water to blend smoothly. Discard remaining water.
7. Add to blender the roasted tomatoes, onion, garlic, lime juice, and fresh chili. Whirl until coarsely pured. Season to taste with tequila and salt, then stir in cilantro.