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.
Course Salsas
Cuisine Mexican
Keyword Drunk Salsa Recipe, how to make salsa borracha, salsa borracha receta, salsa borracha recipe
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.