Drunken Serrano Salsa (Salsa Burracha)
This drunken serrano salsa is spicy, boozy, and bursting with flavor!
Servings: 6 servings
Calories: 183kcal
Ingredients
- ¼ cup oil
- 2 large tomatoes or 4 small tomatoes
- ½ medium yellow onion
- 4 cloves garlic
- 3-6 serranos
- 4 guajillo chilies
- 6 oz Mexican lager (half a bottle)
- 1 cup fresh cilantro
- ¼ tsp cumin
- ¼ tsp salt
- ½ tbsp chicken bouillon
- 1 small lime, juiced
- 1½ cup pickled carrots
Instructions
- In a large skillet, pour oil and then lightly char tomatoes, onions, garlic (with the skin still on), serranos, and guajillo chilies, rotating them constantly.
- Slowly pour in your Mexican lager and let simmer for 10 minutes. Carefully remove the skin from garlic cloves and then pour into a food processor.
- Add in cilantro, cumin, salt, chicken bouillon, lime juice, and pickled carrots. Blend until the desired consistency is reached. Taste and adjust the spice by adding more serranos if needed.
Notes
- I like to char half the serranos I intend to use and keep the other half fresh, then add them to the salsa in step 3.
- I recommend adding a little bit of lime zest if you want your salsa a little more citrusy.
- The level of spice I like in my food borders on self-torture, so if you’re like me you can use up to 6 serranos, and if you don’t want to cry, 3 serranos will provide a sufficient amount of heat.
- If you want to make this recipe gluten-free, you can use a gluten-free beer like Stone Delicious IPA, New Belgium Glütiny Pale Ale, or Stella Artois Gluten-Free Lager.
Nutrition
Calories: 183kcal | Carbohydrates: 13.3g | Protein: 1.3g | Fat: 9.5g | Saturated Fat: 1.3g | Sodium: 791mg | Potassium: 217mg | Fiber: 3g | Sugar: 6g