SALSA BORRACHA OR DRUNK SALSA
Just the name cracks me up! This is a great salsa! It might seem unusual for you but serve this warm! It is a great change of pace! This is also great on top of tacos or enchiladas or anything!
Provided by Mamas Kitchen Hope
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter over medium low heat in a saucepan. Add the garlic, chili powder, and jalapenos and saute.
- When the mixture begins to foam add the remaining ingredients and bring to a boil. Simmer for 5 minutes.
- Remove from heat and serve with tortilla chips.
Nutrition Facts : Calories 107.9, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 323.7, Carbohydrate 11.2, Fiber 3.5, Sugar 4.6, Protein 1.9
SALSA BORRACHA (DRUNK SALSA)
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.
Provided by ALI GARCIA
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 5.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 1.1 g, Sodium 5.3 mg, Sugar 2.4 g
SALSA BORRACHO
This has a ton of flavor and a very gourmet flavor--if you're a beginner chef then you'll be able to impress a lot of people with this thick and smooth salsa!
Provided by Zanna_409104061
Categories Sauces
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 11
Steps:
- Set a skillet or griddle over medium high heat and toast the dried red and ancho chiles (without any liquid), turning a few times until they are flexible and lightly colored (do not scorch); depending on your stove it may take anywhere from 1 minute to 5 minutes.
- Remove the chiles from heat and cool slightly.
- Stem and seed the chiles and tear them into small pieces.
- In a medium heat-proof bowl, pour the 2 cups boiling water over the chiles.
- Cover, let stand, stirring occasionally, until cool.
- Drain the chile pieces, reserving about 3 tablespoons of the soaking water.
- Preheat the broiler.
- In a shallow pan, broil the tomatoes, turning them once, 15-20 minutes; the peels should be blackened.
- Remove from broiler and cool slightly.
- Core (but DON'T peel) tomatoes and coarsely chop them.
- In a blender or food processor, combine all ingredients BUT the cilantro, including tomato peels and chile pieces with their reserved water.
- Blend until smooth.
- Stir in cilantro before serving.
Nutrition Facts : Calories 100, Fat 1.3, SaturatedFat 0.2, Sodium 24.4, Carbohydrate 21.9, Fiber 5.1, Sugar 9.6, Protein 4.3
SALSA BORRACHA
Provided by Marcela Valladolid
Categories condiment
Time 15m
Yield 1 cup (about 4 servings)
Number Of Ingredients 7
Steps:
- Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.
- Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.
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3/5 (1)Estimated Reading Time 1 minServings 2Calories 7 per serving
- Bake dried chilies in a rimmed pan in a 250° 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.
- Meanwhile, broil tomatoes in a rimmed pan about 4 inches from heat, turning as needed, until charred, 5 to 8 minutes. Let cool.
- With a slotted spoon, transfer soaked chilies to a blender or food processor. Purée until smooth, adding about 3 tablespoons of the soaking water to blend smoothly. Discard remaining water.
- Add to blender the roasted tomatoes, onion, garlic, lime juice, and fresh chili. Whirl until coarsely puréed. Season to taste with tequila and salt, then stir in cilantro.
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