Salsa Borracho Recipe

Name: Salsa Borracho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce (2 to 4) dried New Mexico chilies; 1 dried ancho chili; 3 firm-ripe tomatoes (3/4 lb. total), cored; 1/4 cup chopped onion; 2 cloves garlic, peeled; 2 tablespoons lime juice; 1 tablespoon chopped fresh jalapeno chili; 1 to 2 tablespoons tequila; Salt; 3 tablespoons chopped fresh cilantro

Servings: persons

1
Bake dried chilies in a rimmed pan in a 250u00b0 oven until fragrant, 4 to 5 minutes. Cool briefly, then break off and discard stems. Shake out and discard seeds. Place chilies in a bowl and pour 1 cup boiling water over them. Let stand until soft, about 10 minutes.
2
Meanwhile, broil tomatoes in a rimmed pan about 4 inches from heat, turning as needed, until charred, 5 to 8 minutes. Let cool.
3
With a slotted spoon, transfer soaked chilies to a blender or food processor. Puree until smooth, adding about 3 tablespoons of the soaking water to blend smoothly. Discard remaining water.
4
Add to blender the roasted tomatoes, onion, garlic, lime juice, and fresh chili. Whirl until coarsely pureed. Season to taste with tequila and salt, then stir in cilantro.
5
Nutritional analysis per tablespoon.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 ounce (2 to 4) dried New Mexico chilies, 1 dried ancho chili, 3 firm-ripe tomatoes (3/4 lb. total), cored, 1/4 cup chopped onion, and more.

Yes, Salsa Borracho falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salsa Borracho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions