Salsa Borracha (Drunk Salsa) Recipe -
  • READY IN 20 mins

Salsa Borracha (Drunk Salsa)

Recipe by  

"This is a special salsa that you can serve with Mexican tacos, fajitas, chicken or over eggs. I am from Mexico and we love it !!!. Viva Mexico! Leave the seeds in the peppers for a spicier salsa."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Place the tomatoes and jalapenos into a saucepan, and pour the beer over them. Add enough water so that the tomatoes and jalapenos are covered. Simmer over medium heat until soft. Remove from heat, and let cool slightly.
  2. Transfer the tomatoes and jalapenos to a blender, and add the garlic and onion. Pulse until well blended. Add some of the cooking liquid to help with blending if necessary. Taste, and season with salt.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2007

This was good..The BIGGEST tip (told to me by my hispanic neighbor) is to only boil the ingredients for about 6-8 minutes or you loose the flavor. I also though it was very bland and made a few changes. I tripled the garlic, used tomatillos and not tomoatoes, and 1 cube of chicken bullion before boiling the ingredints. When it was time to blend the ingredients together, I added 4 oz of diced tomatos & 4 oz green chilies, 1t cumin and about 1/3 bunch of cilantro and blended the ingredients together and then chilled. It came out very good!

Most Helpful Critical Review
Jan 04, 2007

this recipe turned out like this nasty smelling, hot puree...notznything like a salsa at all...really disgusting


29 Ratings

Mar 09, 2006

Giving this one a "3" for one reason that others have noted: Simmering the tomatoes & peppers sucks the flavor out of them. I used 7 jalapenos and 3 serrano peppers and boiled them in the beer (I made sure to test a few of them first to make sure the Corona was good) and added no water. I left the seeds of 5 peppers in the sauce. The heat was perfect but the sauce didn't have much flavor. Next time I'm going to roast the peppers and will update.

Dec 01, 2005

Sorry...I had such high hopes for this recipe. I make salsa a lot so I wanted to try this one. The boiling of the jalepenos takes the flavor and spice out of the entire sauce. It was really bland, even after many additions of red pepper flakes.

Sep 17, 2005

I will say that this recipe is different from the normal salsa that I usually make, but it is delicious. I added all ten jalapeno peppers, but I only added the seeds of five of them. I also added some cilantro, a little more garlic than it called for, and the juice from half of a lime. We ate it with our beef and bean chimichangas last night for dinner and it was so yummy. Will be making again for sure. Thanks for the recipe.

Aug 07, 2009

I was simply not impressed. The beer almost ruined the flavor for me and there was NO spicy to this salsa.

Sep 15, 2008

Yum! All 5 loved it and my kids don't even like fresh tomtoes. Definately don't overcook the tomatoes.

Oct 21, 2005

This is the best salsa I have ever made! It tastes like the kind you get in Mexican Restaurants. Thank you for sharing this recipe!! I did add cilantro and backed off the peppers. Everyone raves about the salsa! I have also started to add one small can of tomato paste to the salsa to thicken it up.


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  • Calories
  • 38 kcal
  • 2%
  • Carbohydrates
  • 5.6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 5 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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