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