4-5 Ancho Chiles Stems and Seeds Removed
2 T Vegetable Oil
1/2 Red Onion Sliced
2 Cups Freshly Squeezed Orange Juice
2 T Good Quality Tequila
In a medium sauce pan sauté the chiles in the oil until soft and fragrant. ( Do not burn )
Remove chiles with tongs and reserve. Add the onions to the chile oil and cook until tender. Add the orange juice along with the sautéed chiles and cook until the mixture is reduced by about one half. Remove the mixture from the heat and let cool for a couple of minutes. In a food processor pulse the mixture to make a coarse salsa. Pour the salsa into a bowl and stir in the tequila with a little salt to taste.
We love this salsa on grilled fish tacos. Here is a picture of some Skuna Bay Salmon with salsa borracha. Enjoy!