When you’re planning your next barbecue, buy a few bottles of drunken salsa. It's delicious with a bag of tortilla chips, or you can incorporate the salsa into your dishes. La Fundidora’s new gourmet drunk salsas are infused with wine: Ravenswood Salsa Borracha and Salsa Macha are updated versions of traditional recipes; contemporary riffs on salsas made with alcohol. Lorena, a long-time California resident, met Joel Peterson, the founding winemaker of iconic Sonoma winery Ravenswood, fell in love with his County Series wines, and developed the salsas as La Fundidora’s first new offerings since it got off the ground three years ago. Try it as a topping for an egg scramble.
- 2 Tablespoons butter, divided
- 3 large eggs
- ½ Pound chorizo
- ¼ white onion, diced
- 1.5 Cups kale, chopped
- Ravenswood Salsa Borracha by La Fundidora
Over medium heat, preheat skillet on stovetop and melt 1 tablespoon of butter. Cut chorizo into ½-inch thick slices, and add to skillet. Sauté until golden brown, about 6-7 minutes. Set aside.
While the chorizo is cooking, preheat a new skillet with ½ tablespoons of butter. Combine kale and onion, and add to skillet. Saute for 3-4 minutes, until kale becomes deep green and onions soften (they should be crisp to the touch).
Melt the remaining butter in a third pan. Stir in eggs, scrambling lightly by gently folding eggs into each other from the outside in. Cook until done, but still fluffy, about 5 minutes.
Top with several spoonsful of Ravenswood Salsa Borracha by La Fundidora, to taste, for smokiness and spice. Serve with chorizo, and kale and onion mixture.