Northern Mexican “Drunken” Salsa: Salsa Borracha Nortena

articles Food & Cuisine Recipes

Karen Hursh Graber

This goes particularly well with the hearty grilled beef dishes of northern Mexico. If there is no tequila on hand, substitute with an extra ¼ cup of beer.

Ingredients:

  • mulato chile, seeded and deveined, soaked in hot water until soft, drained
  • 3 pasilla chiles, seeded and deveined, soaked in hot water until soft, drained
  • 3 large garlic cloves, roasted on a comal or griddle, then peeled
  • 1 tablespoon chopped onion
  • 3 tomatoes, roasted on a comal or griddle
  • ½ cup beer
  • 2 tablespoons tequila
  • 1/3 cup pineapple juice
  • 2 tablespoons dark brown sugar or piloncillo
  • salt to taste

Preparation:

Grind the chiles, garlic, onion and tomato in a molcajete or blender. Add the beer, tequila, pineapple juice and sugar and blend to combine ingredients. Add salt to taste.

Made a few hours ahead of serving, this salsa develops a deeper flavor. Makes 2 cups.

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Published or Updated on: April 30, 2007 by Karen Hursh Graber © 2008
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