Salsa Borracha (a.k.a. "Drunk Salsa")

4.58 (7 ratings)

Salsa Borracha (a.k.a. "Drunk Salsa")

If you’ve been looking for a vibrant and spirited condiment to take your favorite Mexican meals to the next level of deliciousness, you need to try my simple recipe for Salsa Borracha! Also known as “drunken salsa,” this delightful taqueria-style salsa features smoky chiles, roasted tomatoes, and an unmistakable hint of malty goodness.

Prep Time5

Cook Time10

Course: Appetizer, Salsas

Cuisine: cal-mex, Mexican, Tex-Mex

Servings:

Author: Yvette Marquez

Ingredients

2 tablespoons oil
6 tomatillos husked and rinsed
2 roma tomatoes
3 jalapeños stemmed
1/4 onion
2 garlic cloves
6 ounces Mexican beer
3-5 chiles de arbol (optional)
Handful cilantro
Salt to taste

Instructions

On medium low heat add oil in a frying pan and brown tomatillos, tomatoes, jalapeños, onion, and garlic.
Once browned, add half a bottle of Mexican beer and chiles de arbol, if using into the pan and bring to a boil for 2 minutes.
Place ingredients in a food processor or blender with cilantro and salt and pulse.
This salsa can be enjoyed with beef, fish, or chicken tacos.

Notes

Spice level: If you opt to omit the chiles de arbol and remove the seeds and membranes from your jalapeño, your salsa will be rather mild. On the other hand, if you leave the seeds and membranes in tact and also add the extra chiles, it will be a bit fierier.
Store leftover salsa in an airtight container like a sealed mason jar in the fridge for up to a week.

Nutrition