Tequila Salsa

• 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

1. In a 2-quart saucepot, heat the olive oil.
2. Saute the onion and garlic for 2 minutes or until translucent.
3. Add the tomatoes and dried chiles.
4. Continue to saute for 2 minutes.
5. Add the bread and water, stir in well.
6. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
7. Add the cooked mixture to a blender and blend until smooth.
8. Pour through a strainer to catch any large pieces and seeds.
9. Return the strained salsa to the saucepot and add the tequila.
10. On low-medium heat, bring the sauce to a simmer for 2 minutes.
11. Season with salt and pepper and serve warm.

olive oil, white onion, garlic, tomatoes, chiles, ancho chile, water, white bread, tequila, salt

Taken from www.foodnetwork.com/recipes/tequila-salsa-recipe.html (may not work)