TIPSY SAUCE SALSA BORRACHA I think that this is a sauce that must be experimented with. You can make it tipsy with the addition of spirits, that�s easy to see, so why not do your own thing, as the grandchildren say, I�ve made it by adding 1 or 2 tablespoons of Tequila- not bad!! But I have also used dry sherry only, adding and tasting, tasting and adding, until I like the end results. I have even tasted it doctored with Bourbon, and it was a teaser but delightful. So, make a batch up and use what you happen to have on hand. 4 tablespoons of oil 8 Dry Ancho chiles washed and dry with a paper towel 1 tablespoon mashed garlic 1 cup cold water 1 tablespoon vinegar 1 cup stale lager beer � cup of dry sherry Salt 1 tablespoon of sugar 1 teaspoon of oregano � cup grated Parmesan cheese � cup grated farmer�s cheese 6 or more serrano chiles Heat the oil in a large skillet and pan-fry the dry Ancho chiles over very low heat. Do this carefully, as chiles tend to scorch and give bitter taste. Have 1 quart of water boiling in a deep pot. Boil the fried red chiles 20 to 30 minutes or until plump and soft. Allow cooling in own broth. Drain. Remove Ancho Chile stems and place chiles in blender container with garlic and water. Puree and strain into a bowl. Add oil that the chiles were fried in, vinegar, beer and sherry, salt, sugar and oregano. Place in refrigerator for 15 minutes. Add cheeses, mixed, just before serving and fill a sauceboat with canned pickled serrano chiles as an accompaniment. |