Salsa Borracha Recipe | Blanco Niño

Salsa Borracha Recipe

A salsa made with beer..what better way to welcome Spring and Summer with this tasty, mild salsa using our friends at Toast Ale’s Witbier. This salsa works deliciously well with our new Chilli & Lime tortilla chips

We have been working with an incredible chef, Carlos Macias, who made us a slightly sweet and spicy salsa that boasts Witbier (Toast Ale’s German style beer) as part of its ingredients. Salsa Borracha is a traditional salsa that was often made using pulque, an alcoholic beverage made from the fermented juice of the once-sacred maguey (agave) plant. For this salsa, our friends over at Toast Ale were kind enough to let us use their Witbier for our salsa recipe. Toast Ale is an award-winning craft beer brewed with surplus fresh bread that would otherwise be wasted. They have a selection of exciting beers, but we were excited to use their Witbier because it is deliciously described as a “Belgian style spiced wheat beer with notes of coriander & orange” which will work nicely with the spice in our salsa and new Chilli & Lime tortilla chips.

 Ingredients

-380g Tomatoes

-1/4 Brown onion, peeled 

-1 Garlic clove, skin on

-40g (or 4 whole chillies) Pasilla chilli or Ancho chilli

-60g Chipotle adobo 

-100ml Toast Ale Witbier (or any beer you have)

-1 tsp Salt (or to taste)

-1 tsp Cumin, whole

-Pinch of  Black pepper, freshly cracked

Method

1. Heat up a griddle or a grill

2. Cut the onions into chunks

3. Place tomatoes and onions on the griddle or under the grill and cook/roast on all sides. Halfway in the process, add the garlic with skin on the grill as well. Look at the pictures to get an idea of the level of charring

4. Peel the garlic, which should be protected from the skin and fully cooked

5. Cut the chillies open and take off the seeds as well as the steam

6. On a medium heat, roast the chillies lightly. Their inside flesh should turn colour slightly to show they are ready, and they will release aroma

7. Afterwards, toast the cumin seeds and set aside. 

8. Dip the chillies in boiling water and simmer for 10 minutes to cook them fully. Discard the water

9. In a blender, add all the ingredients and blend until the mix turns into a salsa. Season to taste with salt and pepper

We’d love to know what you think of the recipe! Do tag us in any photos on social media if you create it.