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

1. 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.
2. Remove the chiles from heat and cool slightly.
3. Stem and seed the chiles and tear them into small pieces.
4. In a medium heat-proof bowl, pour the 2 cups boiling water over the chiles.
5. Cover, let stand, stirring occasionally, until cool.
6. Drain the chile pieces, reserving about 3 tablespoons of the soaking water.
7. Preheat the broiler.
8. In a shallow pan, broil the tomatoes, turning them once, 15-20 minutes; the peels should be blackened.
9. Remove from broiler and cool slightly.
10. Core (but DON’T peel) tomatoes and coarsely chop them.
11. In a blender or food processor, combine all ingredients BUT the cilantro, including tomato peels and chile pieces with their reserved water.
12. Blend until smooth.
13. Stir in cilantro before serving.