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Salsa Borracha

Salsa Borracha

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)

Optional garnishes

Finely chopped onion

Chopped cilantro

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.

Buen Provecho


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