Salsa Borracha
A smoky, spicy Mexican salsa spiked with beer and lime, traditionally served with grilled meats but equally delicious with chips or vegetables. Charred tomatoes and roasted chiles give it depth; the beer adds a subtle sweetness.
- Total time
- 12 min
- Servings
- 8
- Calories
- 45
- Protein
- 1g
Ingredients
- 6 whole Roma tomatoes
- 3 whole dried guajillo or ancho chiles
- ½ whole white onion
- 3 whole garlic cloves
- 3 tablespoons fresh lime juice
- ½ cup Mexican lager beer
- ¾ teaspoon salt
Instructions
- 1
Place each tomato directly over a gas burner flame set to medium-high, or under a broiler set to high, rotating with tongs every 20 seconds until the skin blackens and blisters all over, about 60 seconds per tomato.
- 2
Remove the tomatoes to a cutting board and let them cool for 1 minute so you can handle them safely without burning yourself.
- 3
Remove the stem from each tomato by twisting it out with your fingers, then discard the charred skin by gently scraping it off with a butter knife.
- 4
Slice each dried chile lengthwise from stem to tip, then use your fingers to pull out the seeds and white membrane inside and discard them.
- 5
Tear the cleaned chiles into 2-inch pieces and place them in a small bowl; cover them with 0.5 cup of hot water and let sit for 5 minutes until soft.
- 6
Cut the onion half lengthwise from root to tip, then slice it crosswise into thin half-moon slivers about the thickness of a coin.
- 7
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 8
Drain the softened chiles, discarding the soaking water, then add them to a blender or food processor along with the charred tomatoes, minced garlic, and 3 tablespoons of lime juice.
- 9
Blend on medium speed, pausing to stir with a spoon every 5 seconds, until the mixture is roughly chunky with no large chile pieces remaining—about 20 seconds total.
- 10
Pour the blended mixture into a serving bowl, then stir in the 0.5 cup of beer using a spoon until evenly combined, about 10 seconds.
- 11
Fold the sliced onion into the salsa using a spoon, making sure no white streaks remain, so it distributes evenly throughout.
- 12
Taste the salsa and stir in 0.75 teaspoon of salt, then taste again; add more salt in 0.25-teaspoon pinches if it tastes flat or needs more seasoning.
Tools you’ll need
- gas burner or broiler
- metal tongs
- cutting board
- butter knife
- small bowl
- blender or food processor
- wooden spoon
- serving bowl
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