Salsa Borracha

Salsa Borracha

Details

This fresh and spicy salsa is finished with a touch of lager beer.
  • Serves: Makes 2 1/2 cups
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Views: 39,307
  • Success: 100%

Steps

Step 1: Making the Salsa

• 1 lb ripe tomatoes
• 5 dry arbol chilies (or a few serrano peppers)
• 1 clove fresh garlic
• 1/2 large, white onion
• 1/2 bunch fresh cilantro
• 1/4 cup beer (lager)
• 1 tsp sea salt
• 1 tsp fresh or dried oregano

Method

Place the tomatoes and chilies into a pot, cover with cold water and bring to a simmer.

Meanwhile, roughly chop the garlic, dice the onion and finely chop the cilantro.

As soon as the first tomato splits, remove everything from the water. Note: For a smoother texture, you may want to peel the tomatoes.

Once cool, remove the stems from the chilies. Place the garlic, chilies, tomatoes, beer and salt into the blender. Blend until everything is liquefied. Pour into a bowl.

Lastly, add the onions, cilantro, and oregano and stir to combine.

Taste for seasoning. You may want to add a bit more salt and/or a touch more beer.

Chef's Notes

This salsa got its name because of the addition of beer. Translated from Spanish, borracha means drunk.

12 Comments

  • Marcelo B
    Marcelo B
    This salsa was very simple to make and delicious with the lager beer! I like when salsas aren't cold, as the flavors really come through. It was perfect with our cheese and chorizo quesadillas.
  • Coco H
    Coco H
    can it be any type of beer? how long can u keep it for?
  • Dawn T Rouxbe Staff
    Dawn T
    Indeed you can experiment with different types of beer. Just don't go too crazy and use something super dark, but then again, you can do that to, if you like. That's the great thing about cooking you are free to experiment and tweak almost any recipe until it suits your tastes etc. Cheers!
  • Jennifer K
    Jennifer K
    If using Serrano peppers, do you boil them or simply add them in a later step?
  • Kimberley S Rouxbe Staff
    Kimberley S
    You can simmer them along with the tomatoes. This helps to soften them. Cheers!
  • Allan P
    Allan P
    When adding the beer can it be room temperature or those it need to be cold? Thanks!
  • Dawn T Rouxbe Staff
    Dawn T
    Either cold or room temperature beer would work. Cheers!
  • Keri S
    Keri S
    I love how simple this is and a great use of all of my tomatoes. I have used a basic lager to wonderful Mexican beer to my husbands home brew.
  • Marilyn
    Marilyn
    I made the salsa and it turned out great, except it is a little to spicy. What can I do to make it a little less spicy. Next time of course I will use less chillies, but I still have some of the spicy leftover.
  • Dawn T Rouxbe Staff
    Dawn T
    The spiciness is quite dependent on your tastes. It also depends on the peppers, sometimes they are hotter, sometimes they are more mellow. Next time you might just try using fewer chillies. And if you have some leftovers, you could always make another batch. Only this time and don't use any chillies (or fewer) and combine the two. Cheers!
  • Carrie C
    Carrie C
    Does this salsa freeze and thaw well? My last recipe was delicious, I grow my own ingredients, but thawed out watery. Was useful in cooking but not as a dip.
  • Ken R Rouxbe Staff
    Ken R
    Hi Carrie- For sure, the texture will change after freezing/thawing - typically becoming more watery need of re-seasoning. You may also want to drain it. ~Ken

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