THREE CHILE SALSA BORRACHA

• 3 pasilla chiles
• 3 guajillo chiles
• 3 cascabel chiles
• 5 cups hot water
• 6 cloves garlic
• 2 tablespoons minced white onion
• 1 teaspoon salt
• 6 black peppercorns
• 2 allspice berries
• 1 whole clove
• 14 teaspoon ground cinnamon
• 1 teaspoon cumin seeds
• 2 tablespoons vegetable oil
• 1 teaspoon mezcal or tequila

1. Turn on the fan over the stove.
2. Heat a large cast-iron skillet over high heat.
3. Remove the stems from the chiles, cut a slit up one side of each, and remove the seeds.
4. Open up flat.
5. One at a time, press the opened chiles flat onto the hot skillet until blistered and light brown.
6. Turn and repeat, being careful not to burn.
7. Place the chiles in a small, deep bowl and add 2 cups of the hot water.
8. Soak the chiles for 45 minutes, pressing down occasionally into the water.
9. Drain the chiles and place in a blender.
10. Discard the soaking liquid.
11. Add 2 cups of the remaining water and the garlic, onion, salt, peppercorns, allspice, clove, cinnamon, and cumin.
12. Blend on high speed for 3 minutes, until very smooth.
13. In a heavy saute pan, heat the oil.
14. Add the chile puree.
15. It will splatter, so be ready with a splatter screen.
16. Cook the chile puree for 10 minutes, stirring several times.
17. Rinse the blender with the remaining 1 cup of water and add the water to the pot along with the mezcal.
18. Simmer for 30 minutes, stirring occasionally.
19. Strain through a food mill or sieve.

chiles, guajillo chiles, chiles, water, garlic, white onion, salt, black peppercorns, berries, clove, ground cinnamon, cumin seeds, vegetable oil, tequila

Taken from www.cookstr.com/recipes/three-chile-salsa-borracha (may not work)