Salsa Borracha 30 Minutes 5 Ingredients
This post is for persons 21 years and older. Salsa Borracha is made with pan roasted pasilla chili peppers, garlic, orange juice, chopped onion and your favorite Cerveza. Standard disclosure: this post contains affiliate links. If you purchase and item from one of my links I may receive a commission, which keeps me in coffee, at no cost to you.
Sometimes the flavor of a quality beer will enhance the dish you are creating. This happens to be one of those times. We love Salsa over here at our headquarters (aka the house) so much so that we have been known to host our own salsa competitions. My husband has bought several books to help him in his journey to salsa victory, however, this one has somewhat knocked it out of the park in the Verde round.
Salsa Borracha does not technically mean “drunken salsa”. In fact, Borracha is speculated to be the oldest form of alcohol that can be dated in North America…as far back as before the Aztecs. Borracha is made from Pulque. Pulque is a milky substance made from the Agave plant. Somewhat like Tequila and that is why a lot of recipes call for Tequila as the recipe is a bit more true to form.
Not wanting that strong Tequila flavor for this particular recipe, we opted to use a quality Mexican beer. Just like cooking with wine, you want to use a beer that you like the taste of because, well, you’ll be able to taste it!
Salsa verde, green sauce, happens to be my personal fave. I do enjoy a good red salsa every now and then as long as it’s chock full of onion, cilantro, and hot peppers. This particular salsa is super easy and takes about 10 minutes of active prep. Seriously. That’s why there aren’t a lot of photos.
Let’s make the salsa!
Dry roast your peppers and garlic…then throw everything in the blender. Bam. Done. Finish. Finito. That’s all she wrote Martha… I have been using this food processor for years, however, I used my trusty Ninja master prep blender for this recipe. I absolutely LOVE it! So many blades makes for very little time 🙂
Your garlic will start to blister before your peppers are ready. You’ll want to remove the garlic once it is softened…it really only takes about 2 to 3 minutes.
Turn your pasilla peppers until they have blistered on the outside and have softened a bit as well.
Once your peppers are softened, approximately 10 minutes, remove from heat and place in a bowl of warm water. Let the peppers steep in the water for about 5 minutes.
Remove the stems, seeds, and peel the thin skin from the outside of the peppers. I find this easiest to do under gently running warm water.
Once you have cleaned the peppers, place them in a blender or food processor with the orange juice and blend until there are no large pieces in the salsa. With the blender still running, slowly pour in your beer.
Pour into a serving dish and stir in the chopped onions.
Voila! You just made Salsa Borracha….in under 30 minutes.
In addition to the traditional tortilla chip, we love our salsa with fresh vegetables such as carrots and celery. Radishes work really well with this Salsa Borracha too.
You can also make some for a friend, bring it to a party or just sit and chill in front of your favorite Netflix show and enjoy the deliciousness.
We also had fajita chicken tacos and the salsa was excellent on those as well. You really can not go wrong with this magic sauce….just make sure the kids don’t accidently eat it and you’re golden.
I’d love to know…when it comes to salsa are you team green or team red? What actually makes a good salsa for you to say….I LOVE their salsa?
Thanks for stopping by you guys,
let’s get cooking!
- 6 Pasilla Peppers
- 5 cloves fresh garlic
- 1 cup orange juice
- 1 cup great tasting beer
- ½ medium onion - diced
- pinch of kosher salt
- This recipe contains alcohol and is intended for those 21 years and older.
- Preheat a pan over medium heat. Add in the pasilla peppers and garlic and dry roast. (you can also roast the peppers on the grill or in the oven if you do not want to do them on the stove top)
- Once the garlic has softened, 2-3 minutes, remove from pan and set aside. Continue roasting your peppers and turning them until the skin has blistered and they have softened; about 10 minutes.
- Place your roasted peppers in a bowl of hot water and let steep for 5 minutes. After 5 minutes, remove the stems and the seeds and peel off the skin. I find this easily done under warm running water.
- Once the peppers are cleaned, place into a blender or food processor with the garlic and orange juice and blend until smooth. Stream in the beer and blend for about 30 seconds.
- Pour into a serving bowl and stir in the salt and the onions.
- Serve with fajitas, tacos, fish, tortilla chips, fresh cut veggies or whatever you deem worthy.
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