Ingredients

• 8 ancho chiles
• 1/2 cup fresh orange juice
• 1/2 cup golden tequila
• 1 garlic clove, minced
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 1/4 cup crumbled añejo or feta cheese

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Instructions

1. Cook the chiles in a dry sauté pan over high heat, turning them constantly, for 2 minutes, or until slightly toasted. Halve and seed the chiles. Tear them into small pieces and transfer the pieces to a blender.
2. Add the orange juice, tequila, garlic, and 2 tablespoons of the olive oil to the blender. Puree until the salsa is nearly smooth.
3. Heat the remaining 2 tablespoons olive oil in a sauté pan over high heat. Add the salsa and cook for 5 minutes, or until slightly thickened. Season the salsa with salt and pepper. Let it cool completely. (The salsa can be made 1 day ahead. Cover the sauce and keep it in the fridge.)
4. Serve the salsa topped with the crumbled añejo cheese.