Salsa Borracha Recipe

Print Recipe

No ratings yet

How to make salsa borracha with Mexican lager beer.

Prep Time10

Cook Time15

Total Time25

Course: Salsa

Cuisine: Mexican

Keyword: Mexican salsa

Servings:

Calories: 61kcal

Author: Douglas Cullen

Equipment

1 Kitchen knife
1 Cutting board
1 Blender
1 medium serving bowl

Ingredients

1 Mexican lager beer 12 oz. bottle or can
10 Pasilla chilis
1 White onion medium
5 Roma tomatoes
2 Oranges
1 Bunch cilantro
3 Cloves garlic
1 teaspoon oregano preferably Mexican oregano
½ teaspoon salt + salt to taste

Instructions

Preparing the Chili Peppers

Seed and devein 5 of the pasilla peppers
Toast all of the pasilla peppers in a medium hot dry pan for 2 to 3 minutes until fragrant. Do not allow the peppers to burn.
Add the toasted chili peppers and the beer to a pan. Bring to a boil then reduce the heat to a medium simmer. Simmer the pasilla peppers in the beer until most of the liquid has reduced. About 10 minutes

Preparing the Tomatoes, Onions, and Garlic

Chop the tomatoes and onions into quarters then peel the garlic cloves
Pan roast the tomatoes, onions, and garlic turning frequently until well browned

Assembling the Salsa

Add the toasted peppers, roasted vegetables, cilantro and salt to your blender
Squeeze the juice of the 2 oranges into your blender
Pulse the mixture until you have a coarse textured salsa

Adjusting the Seasoning and Serving

Taste and add more salt as needed
The salsa can be served immediately and it is even better if it rests for 1 day in the refrigerator before serving

Notes

Tips for handling chili peppers: Peppers contain capsaicin which is transferred to your skin during handling. Capsaicin can cause a burning sensation on your skin or eyes. Some people are more sensitive than others. Wear kitchen gloves when handling chili peppers to prevent the burning sensation. Always wash your hands well after handling chilis to remove as much of the capsaicin as possible.

Nutrition