Salsa Borracha Drunk Salsa Recipes

DRUNK SALSA RECIPE

Steps:

• Slightly toast the already cleaned and deveined Pasilla Peppers in a medium hot grilled alone the garlic clove. The pasilla peppers will take just a few seconds to toast. Remove promptly since dried peppers develop a bitter taste is over toast or burnt.
• Transfer peppers to a bowl and cover with warm water, let them soak for about 15 minutes until soft.
• Combine drained peppers, beer, water, and garlic clove in your blender or food processor, process until you have a fine and smooth sauce.
• Place salsa in a serving bowl, season with salt and sprinkle with cheese and diced onion.

SALSA BORRACHA (DRUNK SALSA)

Steps:

• 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.
• 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.

SALSA BORRACHA

Steps:

• Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.
• Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.

SALSA BORRACHA OR DRUNK SALSA

Steps:

• Melt butter over medium low heat in a saucepan. Add the garlic, chili powder, and jalapenos and saute.
• When the mixture begins to foam add the remaining ingredients and bring to a boil. Simmer for 5 minutes.
• Remove from heat and serve with tortilla chips.