The Salsa Borracha from Monterrey
The salsa borracha Monterrey style is a red salsa with hot peppers that is used to garnish tacos, nachos or grilled meat or mexican barbacoas. This salsa is called "borracha" because it uses an alcoholic beverage; it initially used pulque but as this beverage but since pulque is very hard to find outside Mexico, beer is used now with excellent results. This authentic mexican recipe for salsa from the Monterrey state is also often served with grilled or barbecued meat, whether beef, lamb or goat.
How do we prepare the Salsa Borracha from Monterrey...
Ingredients:
* 2 ripe red tomatoes
* 9 serrano peppers (stems cut off)
* 2 guajillo chilies
* 1 medium white onion
* 1 bunch fresh cilantro
* 1/4 teaspoon salt
* 1 amber type beer
* 2 cloves garlic
* Salt, cumin
Preparation:
1) Put the guajillo chiles in hot water, and leave them in for 10 minutes
2) Put the guajillo chilies, the serrano peppers on the grill with the quartered onion, peeled garlic, and tomatoes for 4 or 5 minutes. The tomatoes need more time to roast on the grill than the chiles so leave them one or two minutes longer; you can roast them in the oven in a pan as well.
3) Blend the vegetables we previously roasted using a blender and adding the beer as the liquid to help with the blending process. Pour the salsa we just blended in a pot and heat it up on the stove and at the first sign of boiling add salt then adjust seasoning to your taste; finally add the previously cleaned and finely chopped cilantro, and simmer for a few minutes until you get the desired thickness. Hot or cold this salsa will be sure to please everyone...
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