Salsa Borracha Recipe

Preparing the Chili Peppers

1. Seed and devein 5 of the pasilla peppers
2. Toast all of the pasilla peppers in a medium hot dry pan for 2 to 3 minutes until fragrant. Do not allow the peppers to burn.
3. Add the toasted chili peppers and the beer to a pan. Bring to a boil then reduce the heat to a medium simmer. Simmer the pasilla peppers in the beer until most of the liquid has reduced. About 10 minutes

Preparing the Tomatoes, Onions, and Garlic

1. Chop the tomatoes and onions into quarters then peel the garlic cloves
2. Pan roast the tomatoes, onions, and garlic turning frequently until well browned

Assembling the Salsa

1. Add the toasted peppers, roasted vegetables, cilantro and salt to your blender
2. Squeeze the juice of the 2 oranges into your blender
3. Pulse the mixture until you have a coarse textured salsa

Adjusting the Seasoning and Serving

1. Taste and add more salt as needed
2. The salsa can be served immediately and it is even better if it rests for 1 day in the refrigerator before serving