Name: Salsa Borracha (Drunken Salsa)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tbsp vegetable oil; 8 Roma tomatoes, halved; 1 jalapeño pepper, halved; 5 serrano peppers; 5 cloves garlic; 1/4 white onion, roughly chopped; 2 dried habanero peppers; 6 oz dark Mexican beer; 1.5 oz tequila; salt, to taste; 1/4 cup white onion, finely chopped; 1/4 cup cilantro, chopped

1

Heat oil in a large skillet over medium-high heat. Add the halved tomatoes, cut-side down, and cook until charred, about 3-4 minutes.

2

Flip the tomatoes and cook for another 2-3 minutes. Remove from the skillet and set aside in a bowl.

3

In the same skillet, add the jalapeño, serrano peppers, garlic cloves, and roughly chopped onion.

4

If using, add the optional dried habanero peppers. Sauté the vegetables until they are blistered and charred in spots.

5

Return the charred tomatoes and any accumulated juices to the skillet.

6

Pour in the beer and the shot of tequila. Stir and let the mixture simmer for about 2 minutes.

7

Carefully transfer the entire contents of the skillet, including the liquid, to a food processor or blender.

8

Add salt to taste.

9

Pulse the mixture until it reaches a chunky, but well-combined consistency. Avoid over-blending.

10

Pour the salsa into a serving bowl. A molcajete is traditional.

11

Stir in the finely chopped white onion and cilantro.

12

Serve immediately with tortilla chips and enjoy.

Salsa Borracha (Drunken Salsa)

Ingredients

12 Ingredients

Instructions

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