IMAGE ©Kayla Blydenburgh - En Root Kitchen

Salsa Borracha

Name: Salsa Borracha
Total time: 25 min
Yield: 4 SERVINGS | 1 QUART
Ingredients: 4 Roma tomatoes, quartered; 3 dried pasilla chiles, whole; 2 jalapeños, sliced; 2 cloves garlic; 1 onion, quartered; 1 cup dark Mexican lager (such as Modelo Negra); 1 orange, juiced; 1 tbsp olive oil; 1 tsp himalayan salt, fine grain; fresh cilantro, for garnish; cotija cheese

a snack / dip / spread recipe

4	Roma tomatoes, quartered
3	dried pasilla chiles, whole
2	jalapeños, sliced
2	cloves garlic
1	onion, quartered
1 cup	dark Mexican lager (such as Modelo Negra)
1	orange, juiced
1 tbsp	olive oil
1 tsp	himalayan salt, fine grain
----	optional
	fresh cilantro, for garnish
	cotija cheese

Salsa Borracha

a snack / dip / spread recipe

by Kayla Blydenburgh

enrootkitchen.com

Kayla is a self-taught home cook and baker. Growing up with her grandparents, she would spend hours in front of the TV watching the Food Network. She and her grandmother would mold play-dough into different fruits and vegetables while watching cooking shows and have contests to see who made the most realistic dish. Eventually, Kayla moved on from play-dough and began to work with real food. On her blog, enrootkitchen.com, you’ll find recipes made from scratch for the home cook and baker ranging from all skill levels! She also showcases these dishes on her Instagram: @enrootkitchen.

Salsa borracha (AKA drunken salsa) will quickly become one of your favorite sauces out there! It's not too spicy and has such a unique flavor - perfect for chips or tacos!

TIME (ACTIVE) | 25 M
TOTAL | 25 M

4 SERVINGS | 1 QUART

SPECIAL EQUIPMENT:
CAST IRON SKILLET
BLENDER

Add the olive oil to a cast iron skillet. While the skillet heats up, prep the other ingredients.

Remove the tops from the pasilla chiles. Then, slice down the middle and remove the seeds. Set the pasilla chiles to the side for now.

Quarter the tomatoes and onion. Then, remove the tops from the jalapeños and slice in half. Peel the skin off of the garlic and set these ingredients to the side.

Slice an orange and juice it. Set the orange juice to the side as well.

The skillet should be hot now! Add the pasilla chiles to the skillet and toast for about 1 minute per side. Once toasted, remove from the skillet and place in a blender.

Next, add the tomatoes, onions, garlic, and jalapeños to the skillet and cook until they're nicely charred. Remove from the skillet and add to the blender along with the pasilla chiles.

Pour the dark Mexican lager into the blender, followed by the orange juice. Add the salt here, too!

Blend until the mixture thickens (about 3 minutes or so).

Serve immediately with chips and the cilantro/cheese or return the sauce back to the skillet to warm it up a bit more! Enjoy!

1 week in airtight container in the fridge

Looking for a slightly more acidic flavor? Add juice from 1 lime once the salsa borracha is blended!

This salsa borracha is amazing on tacos, too!

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himalayan salt

dark pink

fine grain

Himalayan salt has a strong, salty flavor and a slight mineral aroma. This version is fine grain and ready to use in cooking or as a table salt replacement.

0.39 oz - PORTION$0.50

4 oz - JAR$3

4 oz - REFILL$2

16 oz - REFILL$7

0.39 oz - PORTION $0.50

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