Best Salsa Borracha Recipes

SALSA BORRACHA (DRUNK SALSA)

Steps:

• Place the tomatoes and jalapenos into a saucepan, and pour the beer over them. Add enough water so that the tomatoes and jalapenos are covered. Simmer over medium heat until soft. Remove from heat, and let cool slightly.
• Transfer the tomatoes and jalapenos to a blender, and add the garlic and onion. Pulse until well blended. Add some of the cooking liquid to help with blending if necessary. Taste, and season with salt.

SALSA BORRACHA

Steps:

• Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.
• Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.

SALSA BORRACHA OR DRUNK SALSA

Steps:

• Melt butter over medium low heat in a saucepan. Add the garlic, chili powder, and jalapenos and saute.
• When the mixture begins to foam add the remaining ingredients and bring to a boil. Simmer for 5 minutes.
• Remove from heat and serve with tortilla chips.

SALSA BORRACHA

Steps:

• cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. remove from the heat and when cool enough to handle, cut them in half and remove the seeds. tear them into small pieces and add them to a blender. add the orange juice, tequila, garlic and olive oil to the blender. puree the salsa and add it to the same saute pan used to toast the chiles. cook until slightly thickened, about 5 minutes. season the salsa with salt and fresnly ground black pepper. cool completely. transfer to a serving bowl and top with crumbled cheese.

SALSA BORRACHA

Steps:

• Cook the chiles in a dry sauté pan over high heat, turning them constantly, for 2 minutes, or until slightly toasted. Halve and seed the chiles. Tear them into small pieces and transfer the pieces to a blender.
• Add the orange juice, tequila, garlic, and 2 tablespoons of the olive oil to the blender. Puree until the salsa is nearly smooth.
• Heat the remaining 2 tablespoons olive oil in a sauté pan over high heat. Add the salsa and cook for 5 minutes, or until slightly thickened. Season the salsa with salt and pepper. Let it cool completely. (The salsa can be made 1 day ahead. Cover the sauce and keep it in the fridge.)
• Serve the salsa topped with the crumbled añejo cheese.

MEZCAL SALSA BORRACHA RECIPE

Steps:

• Set a small sauté pan over medium-high heat, add the dried chiles, and toast, stirring often, until they become fragrant, about 3 minutes.
• Set the chiles aside and add the tomatoes to the pan, roasting until the skins are evenly blistered, about 5 minutes. Set aside.
• Bring a small saucepan of water to a boil and add the toasted anchos.
• Simmer until the water starts to change color and the red of the chiles becomes more apparent, about 5 minutes. Remove the chiles and carefully take off the stems-wear latex gloves to protect your hands from the fiery oils. Reserve the water. Remove the stems from the toasted arbol chiles.
• In a blender, combine the anchos, arbols, tomatoes, garlic, onion, salt, and 1 cup of the reserved chile water.
• Blend on high until smooth, about 2 minutes. Add the measured mezcal.
• Taste the salsa and add additional salt if you think it needs more. If it seems too thick, add more of the chile water until you get the consistency you like. Serve at once, or place in an airtight container and refrigerate for up to 3 days.