Salsa Borracho

• 4 large dried red chilies
• 1 large ancho chili
• 2 cups boiling water
• 2 large ripe tomatoes
• 1/3 onion, finely chopped
• 1/4 cup gold tequila
• 4 garlic cloves, peeled & coarsely chopped
• 3 tablespoons lime juice
• 1 fresh jalapeno, coarsely chopped
• 1/3 cup finely chopped cilantro
• salt

1. Set a skillet or griddle over medium high heat and toast the dried red and ancho chiles (without any liquid), turning a few times until they are flexible and lightly colored (do not scorch); depending on your stove it may take anywhere from 1 minute to 5 minutes.
2. Remove the chiles from heat and cool slightly.
3. Stem and seed the chiles and tear them into small pieces.
4. In a medium heat-proof bowl, pour the 2 cups boiling water over the chiles.
5. Cover, let stand, stirring occasionally, until cool.
6. Drain the chile pieces, reserving about 3 tablespoons of the soaking water.
7. Preheat the broiler.
8. In a shallow pan, broil the tomatoes, turning them once, 15-20 minutes; the peels should be blackened.
9. Remove from broiler and cool slightly.
10. Core (but DON'T peel) tomatoes and coarsely chop them.
11. In a blender or food processor, combine all ingredients BUT the cilantro, including tomato peels and chile pieces with their reserved water.
12. Blend until smooth.
13. Stir in cilantro before serving.

red chilies, ancho chili, boiling water, tomatoes, onion, gold tequila, garlic, lime juice, fresh jalapeno, cilantro, salt

Taken from www.food.com/recipe/salsa-borracho-133025 (may not work)