Salsa Borracha
Salsa borracha is a coarse, earthy sauce defined by the marriage of charred dried chiles and beer. Unlike fresh salsas, this relies on the deep, toasted notes of pasilla chiles rehydrated in dark lager, resulting in a thick, dark sauce that clings to grilled meats or warm tortillas.
- Difficulty
- Easy
- Total time
- 30 min
- Hands-on
- 15 min
- Serves
- 4
Ingredients
- 3 dried pasilla chiles, stems and seeds removed
- 1 cup dark lager or amber beer
- 2 roma tomatoes
- 1/2 white onion, finely diced
- 1/4 cup crumbled cotija cheese
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp sea salt
Step by step
Toast the chiles
Quickly pass the chiles over the flame until they are soft and aromatic. Place them in a bowl and pour the beer over them, letting them soak for 15 minutes.
Char the tomatoes
Place the tomatoes in a dry cast iron skillet over high heat. Let them blacken in spots until the skins split and the flesh softens, about 5 to 7 minutes.
Blend
Transfer the chiles, the beer from the bowl, and the charred tomatoes into a blender. Pulse until you reach a coarse, rustic texture. Do not purée it into a smooth liquid.
Fold and serve
Pour the mixture into a serving bowl. Fold in the diced white onion, crumbled cotija, and fresh cilantro. Season with salt to taste.
Questions people ask
Can I use non-alcoholic beer?
Yes, it works effectively to provide the necessary malt flavor and liquid base.
Do I need to peel the tomatoes?
No, the charred skins add a necessary smoky complexity to the texture.
Tips
- If you prefer a more traditional texture, use a molcajete to crush the chiles and tomatoes by hand.
- Let the salsa sit at room temperature for 20 minutes before serving to allow the flavors to marry.
- The sauce thickens as it sits; if it becomes too stiff, add a splash more beer.
Variations
- Spicy Borracha: Add one charred serrano pepper to the blender for sharper heat.
- Orange Infusion: Replace one-quarter of the beer with fresh-squeezed orange juice for a brighter note.