Salsa Borracha + VIDEO

Salsa Borracha with chips or on grilled meat… yes please. Grilling without a beverage in your hand is just wrong. Am I right? Or am I right? Pretty sure that’s how someone came up with the idea for this recipe. I picture someone grilling and poured some beer into the salsa, thought it was good, and boom! New salsa recipe. lol.

INGREDIENTS

• Tomatoes
• Onions
• jalapeños
• Garlic clove
• Dark Mexican beer
• Chopped cilantro
• Salt

INSTRUCTIONS

• Get the grill nice and hot. We had the grill at 400 degrees Fahrenheit.
• Add the tomatoes.

You can do this on the stove just as well, but there’s something about food cooked on the grill.

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.

The more jalapeños you add, the spicier it will be. I do 2 because I know that we can handle the heat. If you like it mild, use 1 jalapeño.

• 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. 

Mmmm… this looks good already!

• 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.

By removing the seeds and veins, you can lower the heat level. If you like it spicy, keep the seeds and veins.

• Add the tomatoes to a pot.

We are making a chunky salsa. You can do this step in a molcajete just like Tomato Molcajete Salsa and Molcajete Salsa Verde Also know that if done in the molcajete, the alcohol will NOT burn out.

• Mash the tomatoes until they are smooth.

If you like your Salsa Borracha smoother, you can do this in a blender.

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.

I use Modelo Negra, but any dark beer is fine. Add half the beer bottle. Whatever happens to the remaining half of the beer is up to you. Wink. Wink.

• Add the salt.

My advice is to always salt less. You can always add more later.

• At the very end, add the chopped cilantro.

Give everything a good stir, and it’s done.

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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