Mexican restaurants most likely serve salsas made of the following chile peppers: serrano, jalapeño, chipotle, chile de arbol, or habanero.
This salsa is made with Ancho peppers, a dried pepper that produces a sauce of dark red color and complex earthy flavors. Assuredly the ingredient of beer significantly compounds the natural flavors of chile ancho. I recently served two different type salsas for a group of 30 guests and borracha was the favorite.
Makes 2-3 cups
3 small dry chiles ancho (2 oz), stems and seeds removed
1/4 medium onion left whole
1 garlic clove whole
1 tablespoon cooking oil
1 cup of water
1 1/3 cups beer (clear or dark)
Finely chopped onion
Small squares of queso fresco or cotija
In a large fry pan, heat 1 tablespoon oil. Sauté the onion and garlic for 3 minutes then add the peppers and cook for 3 additional minutes.
Allow ingredients to cool before placing them in a liquifying blender. Add 1 cup of water and pulse the blender to puree the contents. Add 1 cup beer and complete the puree process. In a sauce pan, simmer the puree for 5 minutes to evaporate the alcohol. Once the salsa is cool, add the remaining 1/3 cup of beer. Garnishes are optional.
Chile ancho is sometimes labeled pasilla or poblano. Salsa borracha is also prepared with tequila or pulque . Pulque is an alcoholic beverage made from fermented sap of certain types of maguey (agave) plants. Orange juice is also a common ingredient in a salsa borracha. Chopped onion, cilantro and cheese are also common garnishes for this recipe.