Salsa Borracha (“Drunken Salsa”)
Traditional “drunken salsa” was made with “pulque,” an alcoholic home brew fermented from maguey, the plant used for distilling tequila. This recipe calls for beer instead, but you can use tequila instead if you are adventurous. This salsa can be kept in the refrigerator for a long time and used on tacos or with tortilla chips.
- 8 Pasilla, Ancho or Serrano chiles (dried)
- 2 small, red tomatoes
- 1 White onion
- 1 finely chopped clove of garlic
- 2 oz. olive oil
- 3 oz. fresh orange juice (double if tequila is used instead of beer)
- 8 oz. of lager beer or 4 oz. tequila
- Salt and fresh pepper
- 1/4 cup grated cotija or crumbled feta cheese
- Slightly toast the chiles in a dry skillet on high heat, turning constantly (about 2 minutes). Allow them to cool enough to be handled.
- Slice open the chiles lengthwise and scrape out the seeds.
- Then cut the chiles in smaller pieces and blend them (in a blender) with the garlic, orange juice, beer or tequila and the olive oil. Add the tomatoes and onions last, and do not over-blend.
- Thicken the mixture over medium heat in the skillet for 5 to 10 minutes, adding salt and fresh pepper. Allow to cool completely.
- Place in a bowl and serve with crumbled or grated cheese on top.