Salsa Borracha

Yes, the name of this salsa technically translates to “drunk salsa.” But don’t worry—you will only be adding a quarter of a cup of Mexican-style beer to this recipe, so it’s not too likely you’ll become inebriated as you enjoy it. What is certain, however, is that you’ll be blown away by how flavorful this salsa is.

A wonderful blend of ingredients yields a homemade salsa that’s great with nothing more than chips. However, it’s at its best when used in tacos, burritos. fajitas, mixed into rice or spread over chicken. We will share more ideas on how to enjoy salsa borracha later, but for now, let’s get cooking.

Salsa Borracha Ingredients

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• Dried pasilla or dried ancho chiles: You can use either of these chilies interchangeably in this recipe or a mix of the two.
• Tomatoes: Use three large tomatoes for the salsa, each of which has been quartered.
• Tomatillos: For the tomatillos, make sure to husk them and then cut each in half.
• White onion: The medium white onion should be halved but not chopped so the onion stays intact during the cooking process. The blender will take care of the chopping work for you.
• Jalapeno pepper: Use 1/2 of the jalapeno pepper that has been seeded and halved itself.
• Garlic cloves: The garlic cloves need to be peeled, but as with the onion they do not need to be chopped.
• Cilantro leaves: You really need to use fresh cilantro leaves for the salsa, dried just won’t cut it.
• Mexican lager: Any Mexican-style lager beer will work just fine for this recipe, including a non-alcoholic beer.
• Orange juice: 2 tablespoons of orange juice add a welcome bit of tanginess to this salsa.

Directions

Step 1: Toast and soak the chiles

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Heat a cast-iron skillet to medium heat and then add the chiles and toast them until they have lightly browned, two to three minutes per side.

Transfer the cooked chiles to a bowl and cover them with water. Let the chiles sit for 10 minutes and then drain them and discard the liquid.

Step 2: Cook the veggies

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Place the tomatoes, tomatillos, onion, jalapeno and garlic in the pan and cook until the edges of the veggies have browned, seven to eight minutes per side. Let everything cool.

Step 3: Blend the salsa

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Place the chiles, tomatoes, tomatillos, onion, jalapeno, garlic, cilantro, beer, orange juice and salt in a food processor or high-powered blender and puree until the mixture is smooth.

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Salsa Borracha Variations

• Spice it up: If you like your salsa to have some heat, add some cayenne pepper or even some hot sauce into the mix. A 1/2 teaspoon of cayenne should do it.
• Skip the cilantro: If you are one of those folks who just can’t stand cilantro, use parsley instead.
• Omit the beer: If you don’t have any lager on hand or prefer to cook without it, you can use vegetable broth in place of the brew.

How to Store Salsa Borracha

You can store this salsa in an airtight container in the fridge for up to four days.

Can you freeze the salsa?

Salsa borracha freezes well and will last for up to six months when frozen in a freezer-safe container. Thaw the salsa in the refrigerator overnight.

Salsa Borracha Tips

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How do you use salsa borracha?

As mentioned before, salsa borracha tastes fantastic on authentic Mexican food and Tex-Mex recipes, especially tacos, burritos and other dishes that combine a myriad of ingredients.

Is salsa borracha healthy?

Healthy means different things to different people, but this recipe is low-calorie and has no fat. After all, this is just a blend of various vegetables.

Can you use lemon juice to make salsa borracha?

We make salsa borracha with orange juice, you you can swap in lemon or lime juice.  Although we recommend 1 tablespoon of lemon juice and 1 tablespoon of water in that case.