Salsa Borracha

 

Ingredients

4 jalapapenos grandes tatemados cortar en trozos grandes
6 tomates roma tatemados, cortados en trozos grandes
3 cucharadas de aceite aguacate
1 cebolla mediana cortada en trozos 
ajo picado
2 - 3 dientes deajo grandes
cerveza
sal, pimienta
cilantro al final

Ingredients

4 tomatoes

¼ onion

2 jalapenos whole

1 garlic clove finely minced

½ bottle of dark Mexican beer

½ teaspoon salt

½ bunch of cilantro chopped

Instructions

Roast the tomatoes, onion, jalapenos.

Make sure the skins are dark and charred.

Remove from the grill and set aside.

Cut off the stems from the jalapenos.

Take out the seeds and veins.

(If you like it spicier, you can leave the veins and seeds in).

Chop the jalapenos into tiny pieces.

Set jalapenos aside until ready to use.

Chop the grilled onions into tiny pieces.

Set aside until ready to use.

Chop the garlic until finely minced.

Set aside until ready to use.

In a stock pot, add the tomatoes.

With a potato masher, mash the tomatoes.

(If you like your salsa smoother, blend in a blender).

Add the garlic, jalapenos, and onions to the tomatoes.

Cook for 2 minutes.

Add the beer and salt.

Cook for 4-5 minutes.

Add the cilantro.

Give everything a good stir.

Taste for salt.

Serve and enjoy!

Directions

Notes

Inspiration 1

Inspiration 2