Salsa Borracha Recipe

Ingredients

• 355 ml (12 oz bottle or can)Mexican lager
• 10pasilla chillies
• 1 mediumwhite onion
• 5Roma tomatoes
• 2oranges
• 1 bunchcoriander
• 3 clovesgarlic
• 1 tsporegano, preferably Mexican oregano
• ½ tsp, plus more to tastesalt

Instructions

1. 1

   Prepare the chillies

   Remove the seeds and veins from 5 of the pasilla chillies.

2. 2

   Toast the chillies

   Toast all the pasilla chillies in a dry pan over medium-high heat for 2–3 minutes, until fragrant. Keep them moving and do not let them burn.

3. 3

   Simmer with beer

   Put the toasted chillies and beer in a pan. Bring to the boil, then lower the heat to a medium simmer and cook for about 10 minutes, until most of the liquid has reduced.

4. 4

   Roast the vegetables

   Cut the tomatoes and onion into quarters, then peel the garlic cloves. Pan-roast the tomatoes, onion and garlic, turning frequently, until well browned.

5. 5

   Blend the salsa

   Put the toasted chillies, roasted vegetables, coriander and salt in a blender. Squeeze in the juice of both oranges, then pulse until the salsa is coarse rather than smooth.

6. 6

   Season and serve

   Taste the salsa and add more salt as needed. Serve straight away, or refrigerate it for 1 day before serving for a more rested flavour.

What is salsa borracha?

Salsa borracha means “drunken salsa” in Spanish, a name associated with the beer used in some versions. It belongs to the broad family of Mexican table salsas, where chillies and other ingredients are prepared to make a sauce for serving alongside food.

This version combines beer-simmered pasilla chillies with pan-roasted tomatoes, onion and garlic. Orange juice brings a fresh, tangy note to the smoky, savoury ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 61 calories, 2g protein, 12g carbs, 2g fat.

The tomatoes and orange juice provide most of the carbohydrate, while the chillies and vegetables contribute a little protein. The listed fat is modest and comes mainly from the ingredients themselves, as no oil is specified. Pair a serving with beans or another protein-rich dish and vegetables for a more substantial plate.

The pasilla chillies

Toast the chillies until fragrant, not blackened; scorching can make them taste bitter. The recipe removes the seeds and veins from 5 of the 10 chillies, leaving the other 5 whole.

Simmering them in the lager softens them before blending and reduces most of the liquid. Keep an eye on the pan as the beer cooks down.

Roasting for flavour

Tomatoes: Cut them into quarters so they are easier to turn and roast evenly. Look for well-browned surfaces rather than trying to cook them until they fall apart.

Onion and garlic: Roast these with the tomatoes, turning frequently as directed. The garlic cloves are peeled first, so watch that they do not scorch while the vegetables brown.

Keep the texture coarse

Pulse the ingredients rather than running the blender continuously. Stop when the salsa is combined but still has some texture, and scrape down the sides if ingredients are left above the blades.

The roasted vegetables and softened chillies should blend readily. If the mixture is not moving, pause and reposition the ingredients rather than blending it into a completely smooth purée.

Seasoning and resting

Salt: The recipe starts with ½ teaspoon and then calls for seasoning to taste. Blend first, taste, and add a little more if needed.

Resting: The salsa can be served as soon as it is made, but the recipe recommends chilling it for 1 day for an even better result. Allow time for that rest if you are preparing it ahead.

How to serve it

Spoon the salsa alongside Mexican-style meals or offer it as a table sauce. Its coarse texture also makes it easy to scoop with tortilla chips.

The orange juice gives it a bright edge, so it can work well beside grilled or roasted foods. Serve it chilled or let it lose some of its refrigerator chill before bringing it to the table.

Recipe notes & tips

• Use a dry pan for toasting the chillies, as the method does not call for oil.
• Toast the chillies only until fragrant and remove them from the heat before they burn.
• Turn the tomatoes, onion and garlic frequently so they brown on more than one side.
• Pulse in short bursts to keep the finished salsa coarse.
• Taste after blending before adding any extra salt.

Variations

• Adjust the heat: Remove the seeds and veins from more chillies for a milder salsa.
• Use another lager: Choose a similar Mexican-style lager if you do not have the one specified.
• Change the citrus: Try lime juice in place of orange for a sharper variation.
• Make it smoother: Blend for longer if you prefer a less textured salsa.
• Serve with chips: Offer the salsa as a dip alongside tortilla chips.

Common mistakes to avoid

• Burning the chillies: Toast only until fragrant, since blackened chillies can taste bitter.
• Boiling off all the beer too quickly: Keep the heat at a medium simmer after bringing the pan to the boil.
• Leaving vegetables unturned: Turn them frequently so they brown evenly.
• Over-blending: Pulse and stop once the salsa is coarse, rather than puréeing it.
• Adding too much salt at once: Start with the listed ½ teaspoon and adjust after tasting.

How to store

Refrigerate the salsa in a covered container and use it within 3 days. It is intended to be served cold or at room temperature, so stir it and serve; reheating is not necessary.

Frequently asked questions