Drunk Salsa
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.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Pasilla Peppers (cleaned, devein and seeds removed)
- 1 garlic clove
- 0.5 cup light beer*
- 0.5 cup water
- Salt to taste
- 1/3 cup white onion (finely diced)
- 1/4 cup crumbled dried cheese**
Instructions
- 1
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.
- 2
Transfer peppers to a bowl and cover with warm water, let them soak for about 15 minutes until soft.
- 3
Combine drained peppers, beer, water, and garlic clove in your blender or food processor, process until you have a fine and smooth sauce.
- 4
Place salsa in a serving bowl, season with salt and sprinkle with cheese and diced onion.