Quick Salsa Borracha

Here is my go-to salsa borracha recipe, a Mexican beer-based sauce that pairs wonderfully with grilled meats and tacos. It’s made with charred chiles, fresh garlic, and a good amount of beer – which is actually where it gets its name “drunk sauce” from!

This salsa has become a staple at our backyard barbecues, and I always get asked to bring it to potlucks. I usually make a double batch because it disappears so quickly. There’s something about that smoky, slightly spicy kick that keeps everyone coming back for more.

What Kind of Tomatillos Should I Use?

When shopping for tomatillos, look for firm, bright green fruits that fill out their husks well – they should feel like small, tight tennis balls when gently squeezed. Fresh tomatillos are covered in a papery husk that should be dry and light brown, not wet or dark. If you can’t find fresh tomatillos in your local grocery store, you can use canned ones in a pinch, though they won’t provide quite the same bright, tangy flavor as fresh ones. Before using them in your salsa, just peel off the husks and give them a good rinse to remove the sticky residue that naturally coats them.

Options for Substitutions

This Mexican salsa recipe can be adjusted with some simple swaps, though some ingredients are key to its authentic flavor:

• Tomatillos: These are pretty important for the authentic taste, but if you’re in a bind, you can use green tomatoes plus a splash of lime juice. The flavor won’t be exactly the same, but it’ll work.
• Roma tomatoes: Any medium-sized fresh tomatoes will do here. Plum tomatoes or regular garden tomatoes are good alternatives.
• Jalapeños and Serranos: You can adjust the heat level by using all jalapeños (milder) or all serranos (spicier). Green chilies or even poblanos can work too – just adjust the amount based on your heat preference.
• Ancho chili pods: These give the salsa its distinct flavor, but you can use guajillo chilies or even 2 tablespoons of regular chili powder as a last resort.
• Mexican lager: Any light beer will work here. You can use Pilsner, American lager, or even non-alcoholic beer. Just avoid dark or heavily flavored beers as they might overpower the salsa.

Watch Out for These Mistakes While Cooking

The biggest mistake when making salsa borracha is charring your vegetables too quickly on high heat – instead, roast them on medium-high heat until they develop a nice, even char while staying juicy inside. When working with dried ancho chilies, avoid burning them during toasting as this can make your salsa bitter; simply heat them in a dry skillet for 20-30 seconds per side until they become fragrant and pliable. A common error is adding too much beer at once, which can make the salsa too thin – start with half the amount and gradually add more until you reach your desired consistency. For the best flavor development, let the salsa rest for at least 30 minutes after blending, allowing the beer to mellow and the flavors to meld together properly.

What to Serve With Salsa Borracha?

This beer-based Mexican salsa is perfect for serving alongside your favorite tacos, quesadillas, or grilled meats. The smoky, spicy sauce works great as a topping for carne asada, grilled chicken, or even just as a dip with crispy tortilla chips. I like to set it out in a small bowl as part of a bigger Mexican food spread, alongside guacamole, lime wedges, and pickled red onions. Since this salsa packs some heat from the jalapeños and serranos, having some Mexican rice or refried beans on the side helps balance out the spiciness.

Storage Instructions

Keep Fresh: This tasty salsa borracha will stay good in the fridge for about a week when kept in an airtight container. The flavors actually get better after a day or two as everything mingles together! Just give it a quick stir before serving since some separation is normal.

Portion: If you’ve made a big batch, try dividing it into smaller portions in separate containers. This way, you can grab just what you need without repeatedly opening and closing the same container, which helps keep it fresh longer.

Make Ahead: You can easily make this salsa a day or two before your party or gathering. The beer and chili flavors will have time to develop even more, making it extra delicious when you’re ready to serve. Just remember to take it out of the fridge about 30 minutes before serving to let it come to room temperature.

Preparation Time	10-15 minutes
Cooking Time	25-35 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 5-10 g
• Fat: 15-20 g
• Carbohydrates: 60-70 g

Ingredients

For the roasted base:

• 3 jalapeño peppers
• 4 large tomatillos
• 5 garlic cloves (unpeeled)
• 3 serrano peppers
• 1/3 onion
• 3 large roma tomatoes

For the final preparation:

• salt as needed
• 12 fl oz mexican-style lager (Corona Extra is a good choice here)
• oil for cooking (vegetable or canola oil works well)
• 2 ancho chili pods

Step 1: Dry Roast the Ingredients

Preheat an extra-large skillet or comal (griddle) over medium heat.

Once heated, add tomatoes, tomatillos, onion, garlic, jalapeños, and serrano peppers.

If space is limited, you can use two separate skillets.

Allow the ingredients to dry roast for 15-25 minutes.

After 15 minutes, remove the garlic, peppers, and tomatillos.

Continue roasting the tomatoes for an additional 10 minutes, turning them as needed to ensure even roasting.

Step 2: Blend the Roasted Ingredients

Transfer all the roasted ingredients to a blender.

Ensure you peel the garlic cloves before adding them to the blender.

Season with salt to taste.

Pulse the blender until the mixture becomes a coarse salsa, with a chunky texture.

Set this prepared salsa aside for the next step.

Step 3: Prepare the Chile Ancho

In a separate skillet over medium heat, add the torn pieces of chile ancho.

Drizzle with 2 teaspoons of oil.

Stir frequently and fry the chile ancho for a few minutes until it becomes aromatic and develops a toasty appearance.

Step 4: Combine Ingredients and Simmer

Pour the coarse salsa from the blender into the skillet with the fried chile ancho.

Stir well to combine all the ingredients.

Cook the mixture for a few minutes until well integrated.

Then, pour in the beer and stir thoroughly.

Once the mixture reaches a gentle simmer, lower the heat slightly.

Taste for seasoning and adjust salt if necessary.

Continue cooking until the chile ancho breaks down and the salsa becomes thicker and darker in color.

Step 5: Store and Serve

Allow the salsa to cool completely before transferring it to an airtight container for storage.

Due to the inclusion of beer, this salsa is best consumed within 3 days.

Enjoy the rich, roasted flavors of your homemade salsa!