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Salsa Borracha (Drunk Salsa)

Salsa Borracha (Drunk Salsa)

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
ALI GARCIA

ALI GARCIA

This is a special salsa that you can serve with Mexican tacos, fajitas, chicken or over eggs. I am from Mexico and we love it !!!. Viva Mexico! Leave the seeds in the peppers for a spicier salsa.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Christina
49

Christina

7/25/2007

This was good..The BIGGEST tip (told to me by my hispanic neighbor) is to only boil the ingredients for about 6-8 minutes or you loose the flavor. I also though it was very bland and made a few changes. I tripled the garlic, used tomatillos and not tomoatoes, and 1 cube of chicken bullion before boiling the ingredints. When it was time to blend the ingredients together, I added 4 oz of diced tomatos & 4 oz green chilies, 1t cumin and about 1/3 bunch of cilantro and blended the ingredients together and then chilled. It came out very good!

The Dough Boy
25

The Dough Boy

1/4/2007

this recipe turned out like this nasty smelling, hot puree...notznything like a salsa at all...really disgusting

James
15

James

3/9/2006

Giving this one a "3" for one reason that others have noted: Simmering the tomatoes & peppers sucks the flavor out of them. I used 7 jalapenos and 3 serrano peppers and boiled them in the beer (I made sure to test a few of them first to make sure the Corona was good) and added no water. I left the seeds of 5 peppers in the sauce. The heat was perfect but the sauce didn't have much flavor. Next time I'm going to roast the peppers and will update.

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