Skip to content

Salsa Borracha (Drunken Sauce)

Share Pin It

Prep Information

Prep Time

20 minutes

Cook Time

10 minutes


6-8 people


  • 3 oz. chiles pasillas
  • 4 tbsp white onion, diced
  • 1 ½ tsp Manzanillo Extra Virgin Olive Oil
  • 1 ½ cup (1 bottle) of dark beer (ex. Negro Modelo)
  • 2 cloves of roasted garlic
  • 3 blackened Roma tomatoes
  • ½ tsp toast ground cumin
  • ½ tsp ground oregano
  • ¼ tsp salt
  • 4 oz grated Queso Anejo, feta or dry-aged goat cheese


  1. Toast the chilies and rehydrate them in 2 cups of warm water. Drain the chilies, reserving ½ cup of the water. Devein the chiles and transfer to a blender. If it is not bitter add the reserved chile water; otherwise add ½ cup plain water.
  2. Sauté the onion in the olive oil for 5 minutes over medium heat, then add the chiles.
  3. Add the garlic, tomatoes, cumin, oregano, salt, and beer and blend until pureed.
  4. Transfer to a serving bowl and sprinkle the cheese over the top. Serve with beef or lamb, yields about 3 cups.
Back To Top