Salsa Borracha
Beer makes most things better. Family time, good. Family time with beer, great. Carne asada, good. Carne asada with beer, best Sunday ever. The same goes for this pretty simple sautéed salsa. It’s great on its own, in fact, it’s the base for many other salsas. Add beer and now it’s great.
Ingredients
4
serrano chiles
3
roma tomatoes
3
tomatillos
1.25
medium yellow onion
Juice
of 1 lime
2 cloves
garlic
To taste
salt
To taste
pepper
4
chiles de Arbol
1 bunch
cilantro
1 can
beer
Instructions
- Cut your onion into quarters. Set three aside and dice the last finely.
- Chop the cilantro finely and mix with your diced onion. Set aside.
- Boil some water and in a metal bowl, rehydrate your chile de arbol. Leave in the hot water for around 10 minutes.
- Heat 2 tablespoons of any neutral oil and sauté your onions until they begin to brown. Next, add the tomatoes, garlic and serrano peppers (deseed them as much as you like to control spice level).
- Cook everything until the tomatoes lose their raw smell and begin to soften. Then, add about 6 ounces of beer and reduce until half of the liquid has disappeared.
- Add everything into the blender with your chile de arbol, and a bit of the water you used to rehydrate. Add salt and pepper here to taste.
- Blend slowly, making sure that the final product has a good texture to it. Pour into a bowl and add the raw cilantro and onion you prepared earlier. Top off with the remaining beer to loosen the salsa.
- This will last in the fridge for about a week. Use it for pretty much everything. Breakfast eggs? Absolutely. Lunch tacos? Most definitely. Mid day instant ramen? Hell yes.
