Salsa Borracha (or Drunk Salsa) is a delicious topping for your carne asada tacos or grilled meats. This Mexican recipe is made with beer, but no worries. The alcohol burns off, leaving a rich and deep flavor. Watch the VIDEO below or follow along the step-by-step pictures.
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. They were grilling and poured some beer in, thought it was good, and Salsa Borracha was born!
Everyone has a recipe for this salsa. I’ve seen it made soooo many different ways. My family is from Northern Mexico, the state of Durango. I’ve even seen variations of it within Durango. This is the way that I know Salsa Borracha.
Get the grill nice and hot. We had the grill at 400 degrees Fahrenheit.
You can do this on the stove just as well, but there’s something about food cooked on the grill. Add the tomatoes.
Add the onion and the jalapeños. 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 skin is nice and charred. Color means flavor.
Remove from the grill and set aside. Mmmm… this looks good already!
You can do this next step on the stove or on the grill itself. The hubs needed the grill to cook the chicken. That’s why I moved to the stove. Add the tomatoes to a stock pot.
Mash the tomatoes until they are smooth. If you like your Salsa Borracha smoother, you can do this in the blender. Me? I like it chunky style.
Add the finely minced garlic.
By removing the seeds and veins, you can lower the heat level. If you like it spicy, keep the seeds and veins. Chop up the jalapeños into small pieces.
Add the chopped jalapeños to the pot.
Time for the onion. Diced is what I like. Add that to the pot.
I use Modelo Negro, 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. Let this simmer for a few minutes. Alcohol will burn out, leaving only the rich, deep flavor.
Can’t forget the salt. My advice is to always salt less. You can always add more later.
At the very end, add the chopped cilantro. If you’re one of those people who thinks cilantro tastes like soap, omit from the recipe completely. You can also use parsley. Give everything a good stir, and it’s done. Don’t forget to taste for salt.
What do you think of my chicken taco? Yummm!
Next time the grill is on, you have to give this recipe a try. Salsa Borracha adds a yummy, smoky, and incredible flavor to just about any dish. Or serve with chips as an appetizer. Hope you enjoy!
Watch VIDEO How to Make Salsa Borracha
- 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!
For More Mexican Salsa Recipes:
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