Salsa Borracha "Drunken Salsa"
Salsa Borracha or "Drunken Salsa" is a classic Mexican salsa that can contain a variety of ingredients depending which state in Mexico it comes from. This recipe comes from one of our favorite Mexican cookbooks by Alex Stupak and Jordan Rothman's: "Tacos: Recipes and Provocations". Their version creates a delicious blend of smoke and spice, featuring smoked chipotle chiles and roasty Mezcal. Depending on your preferences, arbol, pasilla, or ancho chiles can be used in place of the chipotles, and golden tequila or Mexican beer can be used in place of the Mezcal. Make it your own! It's hard to mess this one up.
- 3-4 medium tomatillos (about 5 ounces total), husked, rinsed, and patted dry
- 2 Chipotle Meco Chiles (double smoked) or 2 Chipotle Morita Chiles (single smoked), depending on your smoke level preference
- 1 garlic clove, skin on
- 1/2 medium white onion, cut into 1/4-inch-thick slices
- 1 teaspoon kosher salt
- 1 teaspoon honey
- 1/4 cup mezcal
- Preheat the broiler. Roast the tomatillos on a baking sheet until blackened in spots, flipping half way through, about 7 minutes on each side. Remove and cool to room temperature.
- Remove the stems from the chiles, tear them open, shake out and discard any seeds. To rehydrate them, soak in hot water for about 20 minutes and then drain the excess liquid. (Tip: hold onto the water to flavor soups and stews!)
- Heat a 12-inch cast-iron skillet over medium heat for 5 minutes. Add the chiles and toast, turning them from time to time until you see the first wisp of smoke, about 45 seconds. Remove the pan from the heat and transfer your chiles to a bowl. Cover them with hot tap water and place a heavy plate over the chiles to keep them submerged and soak for 30 minutes.
- Reheat the skillet over medium heat. Add the garlic clove and onion slices, turning them until softened slightly and blackened in spots, about 6 minutes. Remove the garlic and onions and cool to room temperature. Peel the garlic clove skin once it is cool enough to handle.
- Drain the soaked chiles and discard the liquid. Place the chiles, tomatillos, garlic, onion, salt, honey, and mescal into a blender and puree on high speed until completely smooth (you may need to work in batches). Set up a medium-mesh sieve over a bowl and pass the puree through the strainer. Refrigerate. Salsa will keep up to 1 week.
Makes about 1 1/4 cups.
Recipe Credit: Alex Stupak and Jordana Rothman, Tacos: Recipes and Provacations