Salsa Borracha “Drunken Salsa”

This is not your average, run-of-the-mill salsa!

It’s one you’re more likely to find in taquerias and food markets in Mexico as part of the array of salsas offered to the customers. (don’t worry you won’t get drunk, the alcohol gets cooked off) 

This salsa is very different but also very traditional. There are several recipes and variations of alcoholic beverages used in it. Some use Pulque (a fermented beverage made from the sap of the Maguey), tequila reposado or beer, hence the name of this salsa.

The Salsa is made with Pasilla peppers that give it an earthy flavor with a touch of spice, tomatoes, garlic, olive oil. You can add fresh jalapeños if you want to up the heat.
After it’s blended you can use some crumbled Queso Fresco on top as a garnish, It adds a nice saltiness to the salsa.

Salsa Borracha

7 Pasilla peppers
2 garlic cloves
2 tomatoes
1/2 white onion
1 tbsp olive oil
1/2 cup Mexican Beer (I used Modelo)
Salt
Queso Fresco (crumbled for serving)

Rinse the Pasilla peppers and remove the tops. Slice lengthwise to remove all the seeds.
Roast the peppers in a dry skillet (no oil) with the tomatoes, garlic and onion. Rotate the ingredients to get a nice char all over. Remove from the pan. Remove from the pan.

In a blender or food processor, add the tomatoes, onion, garlic and chiles with the beer and blend until smooth.

In the same skillet set to medium-high, heat the olive oil and add the salsa mixture. Bring to a simmer stirring occasionally until it thickens, about 5 min. Season with salt to taste.

Transfer the salsa to a bowl and top it off with crumbled cheese and chopped tomatoes. Serve along some chicharron, tortilla chips or use it in tacos!

Food Styling: Lorena Masso

Buen Provecho!

Sign up for the Quarterly Snack below, don’t miss the next blog.