Ancho Tequila Salsa

  

  
I believe a life well lived is a life where we strive to do better.  Doing good is of course always important, and doing well is important to many, but doing better is important to making our lives more interesting, more entertaining, more enriching.  How much more fun is life, how much happier are we, how much better to do we and our friends feel when we take the time to do something a little more special, a little more interesting, a little more fun than the normal and original?
    
Food is definitely in that category.  We can always do the same, the routine, the normal.  Sometimes we must do quick and easy, but many more times we should do better.  For me, I try to think of what I am doing, and how I can make it more adventurous, more entertaining, more challenging.  Cooking from foreign destinations visited or waiting helps me bring adventure home.  Trying new and interesting cocktails and dishes is always a more fun and stimulating way to entertain.  And taking on the ingredients and techniques of a fine chef or restaurant challenges me intellectually and as a craftsman.
    
Take salsa for example.  How easy is it to put out a jar of salsa with whatever chip or taco dish you are contemplating?  But how much more boring and underperforming can you be?  Why not do something totally different than what you have ever done or what your guests have ever tasted?  This recipe from from Marcella Valladolid's Fresh Mexico may be something you've never encountered, and yet will not be too unfamiliar.  Ancho chiles go into into the adobo sauce that complements our now popular chipotles.  Tequila is familiar to all, at least in idea and style.  Garlic and orange juice, opposite in the taste spectrum - how can you get more familiar than that?  These ingredients go into a salsa that will have your guest talking and you smiling.  The best part?  It's really quick and easy.  Serve it with a feta type cheese if you like for dipping, or just spoon it straight onto pork, chicken or beef in mini soft tacos.  Makes about 1 cup.
    
Ingredients:
8 dried ancho (sometimes called pasilla) chiles
1/2 cup orange juice
1/2 cup golden tequila
1 garlic clove, minced
4 tbsp olive oil
salt/pepper
     
Directions:
Cut open lengthwise the chiles and scrape out the seeds.  Tear the chiles into pieces and put into a food processor along with the orange juice, tequila, garlic and 2 tbsp of oil.  Puree the salsa until smooth.  In a medium saute pan over high heat, warm the remaining oil.  Add the salsa and cook for a few minutes.  Season to taste with salt and pepper and let cool.  Serve.