Salsa Borracha (Drunken Salsa)

4.63 (8 ratings)

Salsa Borracha (Drunken Salsa)

Salsa Borracha (Drunken Salsa) is a Mexican salsa made with skillet-browned tomatillos, Roma tomatoes, jalapeños, and Mexican beer. Tangy, savory, and a little spicy, it's delicious served with tortilla chips, tacos, or grilled meats.

Prep Time5

Cook Time10

Course: Appetizer, Salsas

Cuisine: cal-mex, Mexican, Tex-Mex

Servings:

Author: Yvette Marquez-Sharpnack | Muy Bueno

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