Salsa Borracha (Drunken Salsa)
6
Updated Oct 10, 2026
This post may contain affiliate links. Please read our disclosure policy.
Salsa Borracha, often called drunken salsa, is a Mexican salsa made with tomatillos, Roma tomatoes, jalapeños, and Mexican beer. It’s tangy, savory, and full of bold chile flavor, with just the right amount of heat. Serve it with tortilla chips, spoon it over tacos, or add it to your favorite grilled meats.
After tasting salsa borracha at a restaurant, I was inspired to make my own version at home. I love the combination of tomatillos and tomatoes, while the Mexican beer adds another layer of flavor. And when I’m craving a little extra heat, I add a few chiles de árbol.
What Is Salsa Borracha?
Salsa borracha translates to “drunken salsa,” a name that comes from the alcohol traditionally used to prepare it. Depending on the region and recipe, you might find versions made with beer, tequila, or pulque, a traditional Mexican fermented beverage.
My version uses Mexican beer along with tomatillos, tomatoes, and chiles for a tangy salsa with a little kick. The beer adds depth without overpowering the other ingredients.
Why This Is Muy Bueno
Some of my favorite recipes are inspired by memorable meals at restaurants, and this salsa borracha is one of them. After trying a version I really enjoyed, I wanted to make something similar at home.
What I love about this recipe is the combination of tomatillos, Roma tomatoes, and Mexican beer. Each brings something different to the salsa, and the optional chiles de árbol let you turn up the heat if you like things extra picosa.
Serve this salsa borracha with my homemade tortilla chips for dipping, or spoon it over your favorite tacos and grilled meats.
Reader Review ★★★★★
“Can confirm this is the best salsa we have ever had. My boys insist I make this weekly. Its very easy to adjust the taste and spiciness, too! The roasting step makes all the difference as does the beer. I use Pacifico Clara. Delish!!” — Karen
Ingredients & Substitutions
The combination of tomatillos, tomatoes, chiles, and Mexican beer gives this salsa borracha its tangy, savory flavor. Here’s what you’ll need:
- Oil: Use a neutral cooking oil to brown the vegetables.
- Tomatillos: Remove the papery husks and rinse away the sticky coating before cooking. They add a delicious tanginess to the salsa.
- Roma Tomatoes: Their firm flesh makes them a great choice for salsa. Other meaty tomatoes will also work.
- Jalapeños: Add heat and flavor. For a spicier salsa, substitute serrano peppers.
- Onion: White onion is my preference, but yellow onion works too.
- Garlic Cloves: Use whole, peeled garlic cloves since they’ll brown alongside the vegetables.
- Mexican Beer: This is what gives salsa borracha its name! Use a Mexican beer you enjoy drinking.
- Chiles de Árbol (optional): Add these if you like your salsa extra spicy.
- Cilantro: Fresh cilantro adds brightness. Both the leaves and tender stems can be used.
- Salt: Season to taste.
How to Make Salsa Borracha
Making homemade salsa borracha takes just three steps. The vegetables are browned in a skillet, simmered briefly with Mexican beer, and blended with fresh cilantro.
Step 1: Brown the vegetables. Heat the oil in a skillet over medium-low heat. Add the tomatillos, Roma tomatoes, jalapeños, onion, and garlic. Cook until the vegetables begin to brown and soften.
Step 2: Add the beer. Pour in half a bottle of Mexican beer and add the chiles de árbol, if using. Bring to a boil and cook for 2 minutes.
Step 3: Blend the salsa. Transfer the mixture to a food processor or blender. Add the cilantro and salt, then pulse until the salsa reaches your desired consistency. Taste and adjust the seasoning before serving.
Adjust the Heat & Texture
- Make it spicier: Add extra jalapeños or chiles de árbol, or substitute serrano peppers for the jalapeños.
- Make it milder: Remove the seeds and membranes from the jalapeños and omit the optional chiles de árbol.
- Make it chunky or smooth: Pulse a few times for a chunkier salsa, or blend longer for a smoother consistency.
Expert Tips
- Choose your beer: The type of Mexican beer you use will influence the flavor. A darker beer like Negra Modelo adds a richer, maltier note, while a light lager such as Pacifico, Sol, or Dos Equis gives the salsa a lighter flavor.
- Brown the vegetables: Cook the tomatillos, tomatoes, jalapeños, onion, and garlic in the skillet until browned and softened. This develops flavor before adding the beer.
- Adjust the texture: Pulse the salsa briefly for a chunkier consistency or blend longer for a smoother salsa.
Storage Instructions
Store leftover salsa borracha in an airtight container in the refrigerator for up to 5 days. The flavors may deepen as the salsa sits, making it a great option to prepare ahead of time.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and stir before serving.
Frequently Asked Questions
It can be! This recipe uses three jalapeños, with optional chiles de árbol for extra heat. For a milder salsa, remove the seeds and membranes from the jalapeños and skip the chiles de árbol.
Use a Mexican beer you enjoy drinking. A light lager like Pacifico or Dos Equis keeps the flavor lighter, while a darker beer like Negra Modelo adds a richer, maltier taste. You’ll need 6 ounces for this recipe.
Yes, this version is made with Mexican beer. Although the beer boils for 2 minutes, some alcohol may remain in the finished salsa.
More Homemade Salsa Recipes
If you make this salsa borracha, I’d love to hear how you liked it! Did you keep it mild or add extra chiles de árbol for more heat? Leave a ⭐⭐⭐⭐⭐ rating and a comment below, and don’t forget to tag me on Instagram with #muybuenocooking so I can see your creation.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Salsa Borracha (Drunken Salsa)
Ingredients
- 2 tablespoons oil
- 6 tomatillos, husked and rinsed
- 2 roma tomatoes
- 3 jalapeños, stemmed
- 1/4 onion
- 2 garlic cloves
- 6 ounces ounces Mexican beer (½ of a standard 12-ounce bottle)
- 3-5 chiles de arbol, (optional)
- Handful cilantro
- Salt, to taste
Instructions
- Heat the oil in a frying pan over medium-low heat. Add the tomatillos, tomatoes, jalapeños, onion, and garlic. Cook until the vegetables are browned.
- Pour in 6 ounces of Mexican beer and add the chiles de árbol, if using. Bring to a boil and cook for 2 minutes.
- Transfer the mixture to a food processor or blender. Add the cilantro and salt, then pulse until the salsa reaches your desired consistency.
Notes
- Adjust the heat: For a milder salsa, remove the seeds and membranes from the jalapeños and omit the chiles de árbol. For more heat, leave them intact and add the optional chiles.
- Storage: Refrigerate leftover salsa in an airtight container for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Finally made this Salsa Borracha and it is tasty and so very easy too prepare. We both love it and can’t wait to eat it. Yvette, thanks for another wonderful recipe.
Can confirm this is the best salsa we have ever had. My boys insist I make this weekly. Its very easy to adjust the taste and spiciness, too! The roasting step makes all the difference as does the beer. I use Pacifico Clara. Delish!!
So good! You can almost eat it by itself with a spoon!
Just made this salsa, I used a whole beer of modelo, fried up everything, didn’t have tomatillos but still came out good. I added chicken boullion powder and tomato while the beer was boiling and added some maggis spicy seasoning. Blended and added salt, lime, pepper and tasted it. Came out good. Re added to the pot after blending and threw in chopped cilantro and green onions. Has a nice heat.
I don’t know how to make salsa. My Mom would use the Comal to toast them and would whipped it up after in blender. So when I saw this it reminded me of her way. Thank you. I am going to give it a try
Have to try it. Sounds delicious, for me the spicier the better.
VaYummy. Thank you Mija.