This fresh and spicy salsa is finished with a touch of lager beer.
Chef's notes
This salsa got its name because of the addition of beer. Translated from Spanish, borracha means drunk.
Steps
1
Making the Salsa
Ingredients
1 lb ripe tomatoes
5 dry arbol chilies (or a few serrano peppers)
1 clove fresh garlic
1/2 large, white onion
1/2 bunch fresh cilantro
1/4 cup beer (lager)
1 tsp sea salt
1 tsp fresh or dried oregano
Place the tomatoes and chilies into a pot, cover with cold water and bring to a simmer.
Meanwhile, roughly chop the garlic, dice the onion and finely chop the cilantro.
As soon as the first tomato splits, remove everything from the water. Note: For a smoother texture, you may want to peel the tomatoes.
Once cool, remove the stems from the chilies. Place the garlic, chilies, tomatoes, beer and salt into the blender. Blend until everything is liquefied. Pour into a bowl.
Lastly, add the onions, cilantro, and oregano and stir to combine.
Taste for seasoning. You may want to add a bit more salt and/or a touch more beer.
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This salsa was very simple to make and delicious with the lager beer! I like when salsas aren't cold, as the flavors really come through. It was perfect with our cheese and chorizo quesadillas.
Indeed you can experiment with different types of beer. Just don't go too crazy and use something super dark, but then again, you can do that to, if you like. That's the great thing about cooking you are free to experiment and tweak almost any recipe until it suits your tastes etc. Cheers!
I made the salsa and it turned out great, except it is a little to spicy. What can I do to make it a little less spicy. Next time of course I will use less chillies, but I still have some of the spicy leftover.
The spiciness is quite dependent on your tastes. It also depends on the peppers, sometimes they are hotter, sometimes they are more mellow. Next time you might just try using fewer chillies.
And if you have some leftovers, you could always make another batch. Only this time and don't use any chillies (or fewer) and combine the two. Cheers!
Does this salsa freeze and thaw well? My last recipe was delicious, I grow my own ingredients, but thawed out watery. Was useful in cooking but not as a dip.
Hi Carrie- For sure, the texture will change after freezing/thawing - typically becoming more watery need of re-seasoning. You may also want to drain it. ~Ken
I usually will use a broth and sometimes a vinegar, in addition, substituting for beer. Lighter broth for a lighter beer and a richer broth such as a nice wild mushroom with a pinch of apple cider vinegar. Enjoy experimenting with flavor!
The salsa was very tasty. I have a couple of questions regarding the recipe: Are you supposed to remove the seeds from the dry chilies? What is the point of boiling the tomatoes as they wont actually cook if you just keep them in boiling water until the first one splits? I'd like to know what the blanching/ quick boiling does in this recipe cause usually you'd do it if you wanted to peel the tomatoes but the recipe says it's optional. Does the boiling water affect the taste profile somehow? Also the salsa ended up being a bit watery to my liking so what is there you could do to make it thicker? Seed the tomatoes maybe?
Hi Pia! Removal of the chile seeds is optional. I recommend tasting a seed or two to see if you like what you taste, then decide whether to include or omit them. Partially cooking the tomatoes does shift the flavor, resulting in texture, flavor, and mouthfeel that retains freshness while lending a more "mellow" cooked profile. Par-cooking is a technique commonly used among Mexican salsas. It also allows you to more easily remove the skin if desired. This Salsa Borracha is designed to have a wet consistency. If you want it thicker, focus on the two wet ingredients, the tomatoes and the beer. The tomato seeds and seed sections that contain lots of moisture can be removed and the beer can be omitted.
Hello, Navil: sincer lager is made from grains, it qualifies as being vegan. Here is a list of vegan friendly beers for you to peruse. Hope this is helpful. Cheers, Char
https://vegan.com/food/beer/
For this recipe I want to replace the white onion with spring onions/salad onions as the white onion is too harsh raw. What do you recommend to replace the 1/2 white onion? Thank you for feedback.
Dawn T •Indeed you can experiment with different types of beer. Just don't go too crazy and use something super dark, but then again, you can do that to, if you like. That's the great thing about cooking you are free to experiment and tweak almost any recipe until it suits your tastes etc. Cheers!
Kimberley S • Rouxbe Staff •You can simmer them along with the tomatoes. This helps to soften them. Cheers!
Allan P •When adding the beer can it be room temperature or those it need to be cold? Thanks!
Keri S •I love how simple this is and a great use of all of my tomatoes. I have used a basic lager to wonderful Mexican beer to my husbands home brew.
Ken R • Rouxbe Staff •Hi Carrie- For sure, the texture will change after freezing/thawing - typically becoming more watery need of re-seasoning. You may also want to drain it. ~Ken
Brian S •I usually will use a broth and sometimes a vinegar, in addition, substituting for beer. Lighter broth for a lighter beer and a richer broth such as a nice wild mushroom with a pinch of apple cider vinegar. Enjoy experimenting with flavor!
Pia L •The salsa was very tasty. I have a couple of questions regarding the recipe: Are you supposed to remove the seeds from the dry chilies? What is the point of boiling the tomatoes as they wont actually cook if you just keep them in boiling water until the first one splits? I'd like to know what the blanching/ quick boiling does in this recipe cause usually you'd do it if you wanted to peel the tomatoes but the recipe says it's optional. Does the boiling water affect the taste profile somehow? Also the salsa ended up being a bit watery to my liking so what is there you could do to make it thicker? Seed the tomatoes maybe?
Eric W • Rouxbe Staff •Hi Pia! Removal of the chile seeds is optional. I recommend tasting a seed or two to see if you like what you taste, then decide whether to include or omit them. Partially cooking the tomatoes does shift the flavor, resulting in texture, flavor, and mouthfeel that retains freshness while lending a more "mellow" cooked profile. Par-cooking is a technique commonly used among Mexican salsas. It also allows you to more easily remove the skin if desired. This Salsa Borracha is designed to have a wet consistency. If you want it thicker, focus on the two wet ingredients, the tomatoes and the beer. The tomato seeds and seed sections that contain lots of moisture can be removed and the beer can be omitted.
Char N • Rouxbe Staff •Hello, Navil: sincer lager is made from grains, it qualifies as being vegan. Here is a list of vegan friendly beers for you to peruse. Hope this is helpful. Cheers, Char https://vegan.com/food/beer/
Chris R • Rouxbe Staff •Hi Chelsey, I would use charred green onions/scallions. Not technically an "herb" but It is an excellent herbaceous alternative. Best, Chris