Salsa Boracha

by on September 16, 2015 » Add the first comment.
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One onion
1 bottle (or can) dark beer
(alt: instead of beer, you can use 1/2 C each tequila and OJ)
4 dried peppers (see below)
1 tomato
1 fresh jalapeno


  1. Cut one onion and heat in EVOO over medium heat for 8-10 minutes
  2. Add four cloves chopped garlic
  3. Add to pan and continue cooking another minute
  4. Add 1 C dark beer OR 1/2 C each tequila and orange juice
    – beer will give you a rustic yeasty taste
    – tequila and OJ will give you a brighter taste
  5. Add four (deseeded and de-stemmed) dried Anaheim, Pasilla, ancho, or poblabo peppers
  6. Add 1/2 tsp each cumin and salt
  7. Cook until liquid reduces to about half
  8. Add one chopped tomato and one deseeded fresh jalapeƱo pepper
  9. Let cool, then pulse in a blender until you get the desired consistency
  10. Serve with chips

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