Salsa Borracha

Here, this classic cooked tomato and chile sauce is simmered with beer and spiked with Tequila. Serve it with chips, or with enchiladas, tacos, or carnitas.

Makes: About 2 cups
Time: 45 to 50 minutes


  • 2 large guajillo or other medium-hot dried chiles, toasted, soaked, and cleaned

  • 1 / 4 cup good-quality vegetable oil

  • 2 large onions, chopped

  • 4 cloves garlic, minced

  • 2 pounds tomatoes, peeled, seeded, and chopped, with their liquid (about 3 cups; canned are fine)

  • 12 ounces beer

  • 1 tablespoon sugar

  • Salt and pepper

  • 1 / 4 cup chopped fresh cilantro

  • 3 tablespoons fresh lime juice

  • 2 tablespoons tequila


1. Mince the chiles. Put the oil in a medium saucepan or deep skillet with a lid over medium-high heat. When it’s hot, add the chiles, onions, and garlic and cook, stirring occasionally, until the onions soften, about 5 minutes. Add the tomatoes, beer, sugar, some salt, and plenty of pepper.

2. Adjust the heat so the mixture bubbles gently and cook, stirring occasionally, until it thickens and comes together, about 30 minutes. Use an immersion blender to purée the sauce in the pan. Or cool the mixture slightly, pour it into a blender or food processor, and purée carefully, scraping down the side as necessary.

3. Stir in the cilantro, lime juice and tequila. Taste and adjust the seasoning. Serve hot or at room temperature, or cover and refrigerate for up to 2 days.

Recipe from How to Cook Everything Vegetarian