"Drunken" Sauce - Salsa borracha Recipe
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This sauce should be prepared at the last minute since it tends to ferment quickly.
Ingredients
Ingredients
- 200 g (7 oz.) pasilla chilies (Chilaca or Chile negra)
- 100 g (3 1/2 oz.) crumbled aged white cheese
- 6 green pickled Chilis. chopped
- 2 onions, thinly sliced
- 2 cloves
- 500 ml (2 cups) pulque
Method
- Roast the pasilla chilies; remove the ribs with a sharp knife; soak in water for 30 minutes; grind with the garlic;
- add the pulque and gradually blend in olive oil to form a thick sauce; salt to taste;
- just before serving, add the pickled chilies, onion and cheese.
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©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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