Stone Fruit Salsa Borracha

This came to me in a dream. I’ve been wanting to make a salsa borracha ever since getting home from Nicaragua. No real recipe here.

Quickly toast (like 45 seconds max) dried ancho and chile de arbol. Cover those with hot water for 15-30 minutes. drain all but 1/2 cup of the water. then dry roast tomatillos, tomatoes, onion, garlic and serrano pepper are dry roasted until black blistered. get it all in a blender, throw in a chopped peach, juice of one lime and a generous glug of modelo and blend. Salt to taste and top with chopped onions.