Salsa Borracha

Name: Salsa Borracha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-1/2 cups
Cuisine: North America, Mexican
Ingredients: 4 dried pasilla or 2 dried ancho chiles; 3 large tomatoes, quartered; 3 tomatillos, husked, halved; 1/2 medium white onion, halved; 1/2 jalapeno pepper, seeded and halved; 4 garlic cloves, peeled; 1/4 cup fresh cilantro leaves; 1/4 cup Mexican lager; 2 tablespoons orange juice; 3/4 teaspoon salt

Total Time Prep: 10 min. + cooling Cook: 15 min.

Yield 4-1/2 cups

Test Kitchen Approved

This salsa borracha recipe is one you'll come back to again and again, both because it's delicious and because it's easy to make.

Ingredients

4 dried pasilla or 2 dried ancho chiles
3 large tomatoes, quartered
3 tomatillos, husked, halved
1/2 medium white onion, halved
1/2 jalapeno pepper, seeded and halved
4 garlic cloves, peeled
1/4 cup fresh cilantro leaves
1/4 cup Mexican lager
2 tablespoons orange juice
3/4 teaspoon salt

Directions

Heat a cast-iron skillet to medium heat. Add the chiles and toast until lightly browned, 2-3 minutes per side. Transfer to a bowl and cover with water; let sit 10 minutes. Drain; discard liquid.
Place the tomatoes, tomatillos, onion, jalapeno and garlic to the pan; cook until edges are browned, 7-8 minutes per side; let cool.
Place chiles, tomatoes, tomatillos, onion, jalapeno, garlic, cilantro, beer, orange juice and salt in a food processor or high-powered blender; puree until smooth.

Nutrition Facts

1/4 cup: 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 102mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 1g protein.