Salsa Borracha

• 8 ancho chiles
• 1/2 cup fresh orange juice
• 1/2 cup golden tequila
• 1 garlic clove, minced
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 1/4 cup crumbled anejo or feta cheese

1. Cook the chiles in a dry saute pan over high heat, turning them constantly, for 2 minutes, or until slightly toasted. Halve and seed the chiles. Tear them into small pieces and transfer the pieces to a blender.
2. Add the orange juice, tequila, garlic, and 2 tablespoons of the olive oil to the blender. Puree until the salsa is nearly smooth.
3. Heat the remaining 2 tablespoons olive oil in a saute pan over high heat. Add the salsa and cook for 5 minutes, or until slightly thickened. Season the salsa with salt and pepper. Let it cool completely. (The salsa can be made 1 day ahead. Cover the sauce and keep it in the fridge.)
4. Serve the salsa topped with the crumbled anejo cheese.

chiles, orange juice, golden tequila, garlic, olive oil, salt, aufejo

Taken from www.epicurious.com/recipes/food/views/salsa-borracha-394910 (may not work)