Best 4 Salsa Borracha Or Drunk Salsa Recipes
Salsa borracha, also known as "drunk salsa," is a unique and flavorful Mexican dish that combines the tangy heat of tomatoes, onions, and peppers with the unexpected ingredient of beer. This salsa gets its name from the addition of beer, which gives it a slightly sweet and malty flavor. The beer also helps to tenderize the vegetables and create a smooth, cohesive sauce. Salsa borracha is a versatile dish that can be served as a dip with chips, as a topping for tacos or burritos, or as a marinade for chicken or fish. It is also a popular ingredient in cocktails, such as the Michelada. This article provides three different recipes for salsa borracha, each with its own unique flavor profile. The first recipe is a classic salsa borracha made with tomatoes, onions, peppers, garlic, cilantro, and beer. The second recipe adds a smoky flavor with the addition of roasted tomatoes and chipotle peppers. The third recipe is a spicy salsa borracha made with habanero peppers and a serrano pepper. No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish.
Let's cook with our recipes!
SALSA BORRACHA OR DRUNK SALSA
Just the name cracks me up! This is a great salsa! It might seem unusual for you but serve this warm! It is a great change of pace! This is also great on top of tacos or enchiladas or anything!
Provided by Mamas Kitchen Hope
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107.9, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 323.7, Carbohydrate 11.2, Fiber 3.5, Sugar 4.6, Protein 1.9
DRUNK SALSA RECIPE
Yes, I know, you must be thinking... "drunk" what? Yes, salsa borracha or drunk salsa is a very famous salsa in Mexico City and the central states, usually served with a good portion of Lamb or goat barbacoa (steamed). The peppers used to make this salsa are called "Pasilla" peppers.
Provided by Mely Martínez
Categories Salsas
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 Tbsp, Calories 8 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 1 g, Sugar 1 g
SALSA BORRACHA
Provided by Marcela Valladolid
Categories condiment
Time 15m
Yield 1 cup (about 4 servings)
Number Of Ingredients 7
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.
MEXICAN SALSA II
Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.
Provided by Sabrina
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
- Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g
Tips:
- Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your salsa borracha. Look for ripe, juicy tomatoes that are free of blemishes.
- Use a variety of chiles: To create a complex and flavorful salsa, use a combination of different types of chiles. This will give your salsa a range of heat levels and flavors.
- Roast the chiles: Roasting the chiles will help to bring out their flavor and add a smoky depth to your salsa.
- Use fresh herbs: Fresh herbs, such as cilantro and oregano, will add brightness and flavor to your salsa. Chop them finely before adding them to the salsa.
- Don't be afraid to experiment: There are many different ways to make salsa borracha. Feel free to adjust the ingredients and proportions to suit your own taste.
Conclusion:
Salsa borracha is a delicious and versatile sauce that can be used in a variety of dishes. It is perfect for tacos, burritos, enchiladas, and other Mexican dishes. It can also be used as a dipping sauce for chips or vegetables. No matter how you choose to use it, salsa borracha is sure to add a burst of flavor to your meal.
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