This goes particularly well with the hearty grilled beef dishes of northern Mexico. If there is no tequila on hand, substitute with an extra ¼ cup of beer.
- 1 mulato chile, seeded and deveined, soaked in hot water until soft, drained
- 3 pasilla chiles, seeded and deveined, soaked in hot water until soft, drained
- 3 large garlic cloves, roasted on a comal or griddle, then peeled
- 1 tablespoon chopped onion
- 3 tomatoes, roasted on a comal or griddle
- ½ cup beer
- 2 tablespoons tequila
- 1/3 cup pineapple juice
- 2 tablespoons dark brown sugar or piloncillo
- salt to taste
Grind the chiles, garlic, onion and tomato in a molcajete or blender. Add the beer, tequila, pineapple juice and sugar and blend to combine ingredients. Add salt to taste.
Made a few hours ahead of serving, this salsa develops a deeper flavor. Makes 2 cups.
Published or Updated on: April 30, 2007