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- Garlic clove
- Dark Mexican beer
- Chopped cilantro
- Get the grill nice and hot. We had the grill at 400 degrees Fahrenheit.
- Add the tomatoes.
Do the tomatoes need to be cored before roasting?In this recipe, we roast the whole tomatoes to give consistency and flavor to the salsa. You can core them if you prefer, but it’s up to choice.
- Add the onion and jalapeños.
- Roast all of them.
- Make sure the skins are dark and charred. Color means flavor.
How do you know when tomatoes and chiles are done roasting?You will know they are ready when they are soft to the touch, their skin is slightly wrinkled and a little blackened. To cook them evenly, you should turn them constantly until they acquire that texture and color without being burned.
- Remove from the grill and set them aside until ready to use.
- Cut off the stems and take out the seeds and veins from the jalapeños.
- Chop up the grilled chiles and onions into small pieces.
- Mince finely the garlic clove.
- Set them aside until ready to use.
- Add the tomatoes to a pot.
- Mash the tomatoes until they are smooth.
Should I remove the skin from tomatoes?Peeling the tomatoes at this point is easy, but when you taste this salsa, you will realize that the roasted tomato skin enhances the flavor and texture. If you want a sauce with a smoother texture, you can remove the skin.
- Add the finely minced garlic.
- Add the chopped jalapeños to the pot.
- Time for the onion. Diced is what I like. Add that to the pot.
- Let it cook for 2 minutes.
- Add the beer
- Let it simmer for a few minutes. Alcohol will burn out, leaving only the rich, deep flavor.
- Add the salt.
- At the very end, add the chopped cilantro.
Cilantro substitutes:If you’re one of those people who think cilantro tastes like soap, omit it from the recipe entirely. You can also use parsley. Salsa Borracha adds a yummy, smoky, and incredible flavor to any dish. Or serve with chips as an appetizer. Hope you enjoy it!
MORE MEXICAN SALSA RECIPES:Salsa Morita Roasted Tomato Salsa Chile Cascabel Salsa Avocado Mango Salsa Salsa de Aguacate
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- 4 tomatoes
- ¼ onion
- 2 jalapenos whole
- 1 garlic clove finely minced
- ½ bottle of dark Mexican beer
- ½ teaspoon salt
- ½ bunch of cilantro chopped
- Roast the tomatoes, onion, jalapenos.
- Make sure the skins are dark and charred.
- Remove from the grill and set aside.
- Cut off the stems from the jalapenos.
- Take out the seeds and veins.
- (If you like it spicier, you can leave the veins and seeds in).
- Chop the jalapenos into tiny pieces.
- Set jalapenos aside until ready to use.
- Chop the grilled onions into tiny pieces.
- Set aside until ready to use.
- Chop the garlic until finely minced.
- Set aside until ready to use.
- In a stock pot, add the tomatoes.
- With a potato masher, mash the tomatoes.
- (If you like your salsa smoother, blend in a blender).
- Add the garlic, jalapenos, and onions to the tomatoes.
- Cook for 2 minutes.
- Add the beer and salt.
- Cook for 4-5 minutes.
- Add the cilantro.
- Give everything a good stir.
- Taste for salt.
- Serve and enjoy!