Turn your Father’s Day grillfest into something really special with this zesty Mexican barbecue sauce. Citrus, chiles, and tequila add up to intense flavor and just a little heat, and it’s versatile, too: You can blend it with cottage cheese or sour cream and serve wrapped in warm corn tortillas for a taste treat everyone–especially Dad–will enjoy.

INGREDIENTS
½ cup peanut oil
6 pasilla chiles
2 dried mirasol chiles, crushed
1 cup orange juice
½ teaspoon salt
1 small onion, diced
1/3 cup tequila
1 tablespoon dried cilantro

1. In a large frying pan, heat the oil over medium heat. Saute the chiles with their stems intact, until slightly soft. Remove the chiles from the pan, but leave the oil. Set the chiles aside to cool. Remove the stems, skins, and sees once the chiles are cool enough to handle.

2. In a blender or food processor, puree the chiles, orange juice, and salt into a smooth sauce. Set aside.

3. In the oil in the frying pan, saute the onions until they’re soft and translucent. Add the sauce, and cook over medium heat 5 minutes. Set the sauce aside to cool. Blend in the tequila with a whisk, add the cilantro, and serve.

This sauce may be frozen and stored for 2-3 months.