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    Home » Recipes » Salsa Borracha + VIDEO

    Salsa Borracha + VIDEO

    Last Updated November 9, 2022. Originally Posted June 26, 2018 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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.
    Jump to Recipe Print Recipe
    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. by Mama Maggie's Kitchen
    A salsa bowl with salsa borracha and surrounded by cilantro.
    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

    Roma tomatoes cilantro jalapenos onion and garlic
    • Tomatoes
    • Onions
    • jalapeños
    • Garlic clove
    • Dark Mexican beer
    • Chopped cilantro
    • Salt

    INSTRUCTIONS

    Tongs putting tomatoes on the grill
    • 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. Tongs putting jalapenos and onions on the grill next to the tomatoes
    • 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. Grilled Tomatoes, Jalapenos, Onions on the Grill
    • 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. Grilled Tomatoes, Jalapenos, Onions on a plate
    • Remove from the grill and set them aside until ready to use. 
    Mmmm… this looks good already! Removing Jalapeno Seeds and Veins
    • 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. Grilled Tomatoes in a Pot
    • 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. Potato masher mashing tomatoes in a stock pot
    • 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. Hand holding small plate of minced garlic over the stove
    • Add the finely minced garlic.
    Small plate of chopped grilled jalapenos over the stove
    • Add the chopped jalapeños to the pot.
    Hand holding small plate of chopped grilled onions over the stove
    • Time for the onion. Diced is what I like. Add that to the pot.
    • Let it cook for 2 minutes.
    Hand holding bottle of Modelo Negro over the stove
    • 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. 1/2 teaspoon salt measuring spoon over the stove
    • Add the salt.
    My advice is to always salt less. You can always add more later. Chopped Cilantro over the stove
    • 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. Chicken Taco topped with Salsa Borracha 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

    HUNGRY FOR MORE?

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    Did you make this recipe? Please rate the recipe below!
    A salsa bowl with salsa borracha and surrounded by cilantro.

    Salsa Borracha

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 1 cup
    Calories: 113kcal
    Author: Maggie Unzueta

    Ingredients

    • 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

    Instructions

    • 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!

    Video

    Notes

    You can use any kind of beer even though dark is preferred. 

    Nutrition

    Calories: 113kcal | Carbohydrates: 25g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1190mg | Potassium: 1276mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4468IU | Vitamin C: 104mg | Calcium: 49mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Appetizers, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. joy abou zeid

      March 28, 2019 at 6:08 am

      5 stars
      omg that looks so good, I love salsa!! Thanks for sharing your recipe

      Reply
    2. Amberly

      March 28, 2019 at 8:14 am

      Yum!!! I love that you grilled all of the ingredients first!

      Reply
    3. Julie I Aloha Lovely

      March 28, 2019 at 8:19 am

      Oh my husband would love this! I swear he puts salsa on everything, lol.

      Reply
    4. Kaylin

      March 29, 2019 at 8:43 am

      I can never get enough salsa in my life! I am totally trying this out!!!!

      Reply
    5. Minerva

      July 7, 2021 at 10:37 am

      I love eating different Salsas and can’t wait to try this one with cerveza. Sounds delicious ♥️

      Reply
      • Maggie Unzueta

        July 19, 2021 at 2:24 pm

        Wait til you try this recipe. It’s super tasty!

        Reply
    6. LD

      September 18, 2022 at 3:43 pm

      5 stars
      I’m going to make it for my family and friends.

      Reply
      • Maggie Unzueta

        September 20, 2022 at 11:14 am

        They’re going to love it!

        Reply

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