Drunk sauce recipe

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“Drunk salsa” because it’s made with beer

Mexico has an almost infinite number of unique salsas. One type you may not have tried before is salsa borracha, which is any salsa made with an alcohol base.

The name translates to “drunken salsa” or “drunken salsa,” but what it really means is delicious. Use pasilla chilis and a light Mexican lager as the base for our recipe.

Pasilla chili pepper

Pasilla chili They are a mild to moderately hot chili pepper that has a sweet fruity smell, a bit like raisins. It has a meaty texture that thickens salsas, sauces and stews very well.

What Mexican beer to use?

Light beer – Cerveza Clara

Use a lighter Mexican beer as the base for our recipe. Additional crown, Special model, Star of Jalisco, Tecate:and: Sun Beer all are good beer options and easy to find in most supermarkets.

Darker Beers – Dark beer

You can also choose a darker Mexican beer for even more depth of flavor. Black model and: Dos Equis Amber are also good choices and generally easy to find.

Although the recipe calls for beer. This is a family-friendly salsa because the alcohol cooks off as the pasilla peppers cook.

How to make Salsa Borracha

All the ingredients you need are usually available in most supermarkets. You may already have everything you need in your pantry.

Composition:

• 10 pasilla chili peppers (How to choose a Pasilla pepper?)
• 1 Mexican lager beer
• 1 bunch cilantro
• 1 medium white onion
• 5 Roma tomatoes
• 2 oranges
• 3 cloves of garlic
• 1 tbsp. oregano
• ½ tsp salt + salt to taste

Step 1 – Seed and clean the Pasilla pepper

Remove the seeds and veins from half the pasilla pepper. Doing this reduces the heat of the salsa for a mild to moderately hot salsa. Leave the seeds and veins in if you prefer a hotter salsa or remove all if you prefer a milder salsa.

Tips for handling chili peppersPeppers contain capsaicin, which is transferred to your skin during processing. Capsaicin may cause a burning sensation on your skin or eyes. Some people are more sensitive than others. Wear kitchen gloves when handling chili peppers to prevent a burning sensation. Always wash your hands thoroughly after handling chilies to remove as much capsaicin as possible.

Step 2 – Toast the Pasilla Chili

The toasting process is an important step because roasting the peppers adds a great depth of flavor to the salsa.

Heat a dry skillet over medium heat. Add the pasillas to the pan and move them frequently for about two to three minutes to cook them to the point where they become aromatic and smell what I call “toast candy.” If you heat them too long, the smell and taste will contract significantly. If they smell burnt during toasting, remove them from the heat immediately.

Step 3 – Cook the pasillas in the beer

Add the roasted chilies and beer to the pan. Bring to a boil, then reduce heat to medium.

Cook for about 10 minutes. You can see in the photo that the liquid is starting to decrease.

Chili is ready when almost all the liquid has evaporated. The mixture should look like this.

Step 4 – Fry tomatoes, onions and garlic in a pan

While the pasillas are boiling, it’s time to fry the vegetables.

Cut the tomato and onion into quarters. Peel the garlic cloves.

Heat a dry skillet over medium heat. Then add the tomatoes, onion and garlic to the pan.

Cook, turning occasionally, until the vegetables are well browned.

Once the tomatoes and onions look like the picture above, you’re ready to mix in the salsa.

Step 5 – Salsa Mix

Add the roasted peppers, roasted vegetables, and cilantro to a blender, then squeeze in the juice of two oranges.

Add oregano.

Add the salt. You will make the final salt adjustment just before serving.

Pulse in a blender until you have a coarse salsa. Add a tablespoon of water to mix if needed. Do not over mix.

This is the texture your finished salsa should have. Don’t worry if you mixed it smoother. The taste will still be delicious.

Step 6 – Adjust the salt

After mixing, taste to check saltiness and add more salt until you get the desired taste.

Tip for making salsaWhen we adjust the salt level in salsa, we tend to make it a little on the salty side because when you add salsa to your food, the saltiness will equalize.

Step 7 – Serve your salsa

Used for Salsa Borracha

This salsa is great for any of the following dishes:

Pro tip:Your salsa will be better if you let it rest in the fridge for a day before serving. This gives time for the flavors to meld and deepen.

Advantage!