Salsa Borracha, also known as Mexican Drunk Salsa, is a smoky, flavorful condiment made with roasted tomatoes, jalapeños, onion, garlic, cilantro, and dark Mexican beer. This traditional-style Mexican salsa gets its distinctive character from charred vegetables and the rich flavor of beer, making it a delicious topping for tacos, grilled meats, and other Mexican-inspired dishes.
Unlike a typical fresh tomato salsa, this recipe begins by roasting whole tomatoes, jalapeños, and onion on the grill until their skins become dark and charred. This step creates a wonderful smoky flavor that complements the beer and fresh ingredients.
The roasted tomatoes form the base of the salsa. After grilling, they’re mashed in a pot with a potato masher, creating a rustic texture. If you prefer a smoother salsa, you can use a blender instead.
The jalapeños provide the heat. For a milder version, remove their seeds and white membranes after roasting. If you enjoy spicy salsa, leave some of the membranes in place.
Once the roasted vegetables are prepared, they’re combined with freshly minced garlic and simmered briefly. Dark Mexican beer is then added with salt, giving the salsa a deeper, slightly malty flavor.
A stainless steel potato masher is particularly useful for crushing the roasted tomatoes while maintaining a slightly chunky texture.
After the beer has simmered with the vegetables, chopped fresh cilantro is stirred in for a bright, herbal finish. Taste the salsa and adjust the salt before serving.
This homemade Salsa Borracha is especially good spooned over carne asada tacos, shredded beef tacos, grilled chicken, or pork. It also makes a flavorful addition to burritos and other savory dishes.
With its charred tomatoes, roasted jalapeños, fresh cilantro, and distinctive beer flavor, this easy Salsa Borracha recipe brings bold Mexican-inspired flavor to your table.
Serve it warm or chilled, depending on your preference, and enjoy it with your favorite tacos or grilled meats.
Related Recipes:
- Crock Pot Beef Carnitas Tacos
- Carne Adovada Tacos
- Slow-Cooker Shredded Chicken Tacos
- Condiment Recipes
Salsa Borracha
- Total Time: :35
- Yield: 4-6 1x
Ingredients
- 4 tomatoes
- ¼ onion
- 2 jalapenos whole
- 1 garlic clove finely minced
- ½ bottle of dark Mexican beer
- ½ teaspoon salt
- ½ bunch of cilantro chopped
Instructions
- Roast the tomatoes, onion, jalapenos. Make sure the skins are dark and charred. Remove from the grill and set aside.
- Cut off the stems from the jalapenos. Take out the seeds and veins. (If you like it spicier, you can leave the veins and seeds in). Chop the jalapenos into tiny pieces. Set jalapenos aside until ready to use.
- Chop the grilled onions into tiny pieces. Set aside until ready to use.
- Chop the garlic until finely minced. Set aside until ready to use.
- In a stock pot, add the tomatoes. With a potato masher, mash the tomatoes. (If you like your salsa smoother, blend in a blender).
- Add the garlic, jalapenos, and onions to the tomatoes. Cook for 2 minutes.
- Add the beer and salt. Cook for 4-5 minutes.
- Add the cilantro. Give everything a good stir. Taste for salt. Serve and enjoy!
Notes
Tips for the Best Salsa Borracha
Char the vegetables: Roast the tomatoes, onion, and jalapeños until the skins develop dark spots for a deeper, smoky flavor.
Control the heat: Remove the jalapeño membranes for a milder salsa, or leave some in for extra spice.
Choose a dark Mexican beer: A darker beer contributes the malty flavor that makes this salsa distinctive.
Adjust the texture: Mash the roasted tomatoes for a chunky salsa, or blend them for a smoother consistency.
Add cilantro last: Stir in the chopped cilantro near the end to preserve its fresh flavor.
Taste before serving: Adjust the salt after the salsa has simmered.
Serve with tacos: This salsa pairs especially well with beef, pork, and chicken tacos.
Refrigerate leftovers: Cool promptly and store in a covered container in the refrigerator. Use within 3–4 days.
- Prep Time: :10
- Cook Time: :25
- Category: Condiment
- Method: Grill / Stove Top
- Cuisine: Mexican