Salsa Borracho - cooking recipe

Ingredients

4 large dried red chilies
1 large ancho chili
2 cups boiling water
2 large ripe tomatoes
1/3 onion, finely chopped
1/4 cup gold tequila
4 garlic cloves, peeled & coarsely chopped
3 tablespoons lime juice
1 fresh jalapeno, coarsely chopped
1/3 cup finely chopped cilantro
salt

Preparation

Set a skillet or griddle over medium high heat and toast the dried red and ancho chiles (without any liquid), turning a few times until they are flexible and lightly colored (do not scorch); depending on your stove it may take anywhere from 1 minute to 5 minutes.
Remove the chiles from heat and cool slightly.
Stem and seed the chiles and tear them into small pieces.
In a medium heat-proof bowl, pour the 2 cups boiling water over the chiles.
Cover, let stand, stirring occasionally, until cool.
Drain the chile pieces, reserving about 3 tablespoons of the soaking water.
Preheat the broiler.
In a shallow pan, broil the tomatoes, turning them once, 15-20 minutes; the peels should be blackened.
Remove from broiler and cool slightly.
Core (but DON'T peel) tomatoes and coarsely chop them.
In a blender or food processor, combine all ingredients BUT the cilantro, including tomato peels and chile pieces with their reserved water.
Blend until smooth.
Stir in cilantro before serving.