Salsa Borracha

This salsa borracha recipe is one you'll come back to again and again, both because it's delicious and because it's easy to make. Total Time

Prep: 10 min. + cooling Cook: 15 min.

Makes

4-1/2 cups

Ingredients

• 4 dried pasilla or 2 dried ancho chiles
• 3 large tomatoes, quartered
• 3 tomatillos, husked, halved
• 1/2 medium white onion, halved
• 1/2 jalapeno pepper, seeded and halved
• 4 garlic cloves, peeled
• 1/4 cup fresh cilantro leaves
• 1/4 cup Mexican lager
• 2 tablespoons orange juice
• 3/4 teaspoon salt

Text Ingredients

Directions

1. Heat a cast-iron skillet to medium heat. Add the chiles and toast until lightly browned, 2-3 minutes per side. Transfer to a bowl and cover with water; let sit 10 minutes. Drain; discard liquid.
2. Place the tomatoes, tomatillos, onion, jalapeno and garlic to the pan; cook until edges are browned, 7-8 minutes per side; let cool.
3. Place chiles, tomatoes, tomatillos, onion, jalapeno, garlic, cilantro, beer, orange juice and salt in a food processor or high-powered blender; puree until smooth.

Nutrition Facts

1/4 cup: 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 102mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 1g protein.