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You are here: Home » Salsas

Drunk Salsa Recipe

Published: Sep 13, 2014 · Updated: Aug 12, 2018 by Mely Martínez

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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, they have dark colored skin and wrinkles resembling those of dried plum-prunes, and, in Spanish, dried prunes are called “ciruelas pasas” hence the name pasilla.

How drunk is your salsa?

Drunk Salsa Recipe | Mexican Recipes

These peppers are not spicy, they are more of the mild type of peppers. The Pasilla peppers are also used in Moles and stews. This salsa is more of a complement to enhance the flavors of grilled, broiled or baked meats and poultry instead of adding spiciness.

Drunk Salsa Recipe | Mexican Recipes

Wikipedia more about Pulque But, what about the drunkenness of the salsa? Ah!, well, this salsa is prepared in Mexico using one of the oldest alcoholic drinks since ancient times: Pulque. Pulque is an alcoholic beverage that has been produced by Pre-Hispanic Times; it is white in color with a light viscosity, It is made fermenting the liquid extracted from certain types of Agave Plants.

It was produced in the Central States of the country like the State of Mexico, Puebla, Hidalgo, and Tlaxcala where the weather is ideal for cultivating this plant. In Pre-Hispanic times Kings and priests drank Pulque, since it was considered a sacred drink, the rest of the people were only allow to drink it in special celebrations and in moderation. Drunkenness was prohibited and it could be punished even by the death penalty. Yes, those were other times…

Drunk Salsa Recipe | ingredients

But since pulque is not available everywhere in Mexico (let alone outside the country), people use beer to give the salsa its drunken status. I mean alcohol is alcohol. So, here we are using light beer instead of Pulque, any brand of beer will do, and yes, you can have a sip or two of the beer too. If you don’t drink alcohol then use orange juice.
There is another Salsa in the Northern States also called “Salsa Borracha-Drunken Salsa”, very different from this salsa, but it also includes beer.

How to make drunk salsa recipe

JUMP TO FULL INSTRUCTIONS

Drunk Salsa Recipe | peppers

  • Slightly roast the already cleaned and deveined Pasilla Peppers in a medium hot grilled alone with 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. (Please check the ingredients list below)
Drunk Salsa Recipe | roasted peppers
  • Transfer peppers to a bowl and cover with warm water, let them soak for about 15 minutes until soft.
  • Combine drained peppers, beer and peeled a garlic clove in your blender or food processor, process until you have a fine and smooth sauce.
Drunk Salsa Recipe | Mexican Recipes
  • Place salsa in a serving bowl, season with salt and sprinkle with cheese and diced onion.
    Salsa Borracha, is usually one of the salsas served with Lamb Barbacoa. For the Lamb Barbacoa recipe, please click HERE.

Enjoy !

Mely,

Drunk Salsa Recipe

Mely Martínez
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.
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Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Soaking Time 15 mins
Total Time 25 mins
Course Salsas
Cuisine Mexican
Servings 20 Tbsps ( 1-¼ cup)
Calories 8 kcal

Ingredients
  

  • 4 Pasilla Peppers cleaned, devein and seeds removed
  • 1 garlic clove
  • 0.5 cup light beer*
  • 0.5 cup water
  • Salt to taste
  • ⅓ cup white onion finely diced
  • ¼ cup crumbled dried cheese**

Instructions
 

  • 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.

Notes

*As indicated above, if you don’t want to use beer, substitute the beer for orange juice, or for a milder version mix ½ cup orange juice and ½ cup of beer.
*It usually served with a dried cheese called Anejo, it is not easy to find outside Mexico. But if you find Fresh cheese or Cotija they are a good substitute.

Nutrition

Serving: 1tablespoonCalories: 8kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 13mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 501IUVitamin C: 1mgCalcium: 2mgIron: 1mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. MJ

    December 15, 2017 at 12:21 am

    Hi Mely, I'm confused what to do with the garlic in step 1. I think some words are missing.

    I look forward to making this. I've never used pasilla chiles before.

    Thanks!

    Reply
    • mmartinez

      December 16, 2017 at 7:59 am

      Hello,

      Yes, it was missing one word, it has already been fixed. Thank you! You need to roast the garlic with the peppers.

      Reply

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Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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