By Pati’s Mexican Table 

It’s Pot Luck Party day at Pati’s house! Today, she’s having some friends over and this time everyone’s contributing to the meal — no one shows up empty-handed. Pati also welcomes home design expert Sabrina Soto, who is bringing along one of her favorite Cuban recipes.

Salsa Borracha de Pasilla, Ciruela y Naranja

Makes about 3 cups salsa

INGREDIENTS

– 6 to 8 Pasilla Chiles (2 ounces), stemmed and seeded
– 2 garlic cloves with skin on
– 1 cup boiling water
– 1 cup beer
– 1 cup orange juice
– 1 ½ cups prunes
– 1 teaspoon salt

DIRECTIONS

Set a comal or skillet over medium heat, once hot, toast chiles for about a minute per side. Remove from heat.

Roast or char the garlic cloves for about 6 to 8 minutes either on the same comal or under the broiler, once they have cooled, remove the skin.

In a medium sauce pan, place toasted chiles, cover with boiling water, beer and orange juice. Add prunes and simmer 8 to 10 minutes. Puree the chile mixture and cooking liquid along with the garlic and salt. Serve.

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