Photograph of the finished Salsa borracha

Mexico · Xốt ớt pha bia rượu pulque

Salsa borracha

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mexican dried chillies Mexican dried chillies 5.6 oz
  • Photograph of Lager beer Lager beer 2 ½ cups
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Onion Onion 1.2
  • Photograph of Orange Orange 4
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 8.5 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Coarse salt Coarse salt 1.1 oz

Method

  1. 1 Toss the dried pasilla peppers in a cast iron skillet for 40 seconds on each side, then remove the seeds and stems.
  2. 2 Soaking the chilies in beer, not hot water, is the origin of the word borracha, which means drunk.
  3. 3 Soak the chilies for 20 minutes, then blend them with the same beer and roasted garlic.
  4. 4 Grind the chili coarsely so that the sauce still has chili pieces; this sauce is meant to be eaten raw, not finely strained.
  5. 5 Mixing freshly squeezed orange juice and olive oil in helps to mellow the bitterness of the beer.
  6. 6 Sprinkle grated fresh cheese and chopped onion on top when serving.
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