Salsa Borracha
Salsa Borracha is a bold and smoky salsa infused with the rich depth of Mexican beer. This traditional “drunken” salsa combines dried chiles de árbol, fresh tomatoes, garlic, and serranos, simmered in a light lager for a complex flavor with just the right amount of heat.Blended to a rustic texture and finished with fresh chopped onion and cilantro, it’s perfect for grilled meats, tacos, or simply scooped up with chips. With layers of spice, sweetness, and that unmistakable beer-kissed finish, this salsa is a guaranteed hit at any table.
Equipment
Ingredients
- 1 tbsp neutral oil
- 1/4 white onion
- 2 garlic cloves
- 4 tomatoes
- 1 – 2 serranos
- 4 – 6 dried chiles de árbol
- 1 12 oz bottle or can of Mexican lager (such as Modelo)
- Salt, to taste
- 1/4 bunch of cilantro, chopped
- 1/4 white onion, chopped
Instructions
- Start by heating the neutral oil in a skillet over medium heat, then add the 1/4 white onion, garlic cloves, tomatoes, serranos, and chiles de árbol.
- Fry for about 8 minutes, or until the tomatoes soften and the onion becomes translucent.
- Pour in 3/4 of the beer and let the mixture simmer over medium-low heat for 10–12 minutes to allow the flavors to meld.
- Transfer the cooked onion, garlic, and chiles de árbol to a blender and blend until smooth.
- Add the softened tomatoes and serrano peppers to the blender and pulse until you reach your desired salsa consistency.
- Pour the blended salsa into a serving bowl.
- Stir in the remaining beer, chopped white onion, chopped cilantro, and salt to taste.
- Mix to combine and serve.
Notes
- Use a light Mexican lager like Modelo, Victoria, or Pacífico for best results
- For a smokier salsa, lightly char the tomatoes and chiles before simmering
- Adjust heat by using more or fewer chiles de árbol or serranos
- Let the salsa chill in the fridge for an hour to deepen the flavor
- Pairs especially well with grilled steak, tacos al pastor, or roasted vegetables
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