Roasted Salsa Borracha + VIDEO

Roasted Salsa Borracha with chips or on carne asada street tacos… 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.

🥣 Ingredients

• Roma Tomatoes
• Onions
• jalapeño peppers
• Garlic clove
• Dark Mexican beer
• Chopped fresh cilantro
• Salt

Instead of a can of beer, use can also add a shot of tequila. If adding tequila, I recommend golden tequila. 

For a spicier salsa, use serranos.

🔥 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. 

How to Roast in the Oven:

Skip the grill and do this in the oven. First, press the broiler button. Place the ingredients on a sheet pan. Drizzle with 2 tablespoons of oil. Toss to coat. Put into the oven and cook 7 minutes. Turn and cook for an additional 4 minutes.

• 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!

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. 

• 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.
• Mash the tomatoes until they are smooth.
• Add the finely minced garlic, onion, jalapenos. 
• Let it cook for 2 minutes.

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.

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

• Pour the beer into the pot. 
• 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. 

🌶️ More Mexican Salsa Recipes:

• Salsa Morita
• Roasted Tomato Salsa
• Chile Cascabel Salsa
• Avocado Mango Salsa
• Salsa de Aguacate

Roasted Salsa Borracha adds a yummy, smoky, and incredible flavor to any dish. Or serve with chips as an appetizer. It’s sure to be a hit!

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