Salsa Borracha


Tomatoes Onion Jalapeños Garlic Dark Mexican beer Salt Cilantro


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

Roast the tomatoes


Add the onion and jalapeños. Roast all of them. The more jalapeños you add, the spicier it will be.

Roast the onion and chiles


Make sure the skins are dark and charred. You will know they are ready when they are soft to the touch, their skin is slightly wrinkled and a little blackened

Roast until soft


Remove from the grill and set them aside until ready to use.

Remove from the grill


Cut off the stems and take out the seeds and veins from the jalapeños. Chop up the grilled chiles and onions into small pieces and set aside until use.

Remove seeds and veins


Add the tomatoes to a pot and mash them. If you want a sauce with a smoother texture, you can remove the skin.

Mash the tomatoes


Add the chopped, garlic, jalapeño and onion.

Add chopped ingredients


Add the beer Let it simmer for a few minutes. Alcohol will burn out, leaving only the rich, deep flavor.

Add the beer


Add salt and chopped cilantro. Give everything a good stir, and it’s done.

Add salt and cilantro


Salsa Borracha adds a yummy, smoky, and incredible flavor to any dish. Or serve with chips as an appetizer.

Ready to enjoy!

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