Name: Salsa Borracha
Yield: Makes 1 cup
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

Image may contain Ice Cream Food Creme Dessert Cream Breakfast and Plant

Salsa BorrachaAmy Kalyn Sims

"Drunken" salsas have been around forever. They were originally prepared with pulque, an alcoholic beverage made from the fermented juice of the once-sacred maguey (agave) plant. Pulque, which is not easy to find outside of Mexico, is not distilled and has a much stronger flavor than tequila, which I use in its place in this recipe. The alcohol is mostly burned off in the cooking process, leaving only its musky flavor. The sweetness from the freshly squeezed orange juice gives this salsa a wonderful balance.

Recipe notes

Kimchi Bloody Mary

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Paloma Slushy

Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Violet Vodka Slushy

Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Spicy Mango Margarita

Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.

Passion Fruit Curd

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

Tater Tots Tossed in Date Butter

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.