She Strengthens

Savoring the Flavors of Mexico: A Smoky Salsa Recipe

Growing up in Guadalajara, Jalisco – the heartland of tequila – I developed a deep appreciation for the bold flavors of Mexican cuisine. One of my favorite creations is a twist on traditional salsa borracha, infused with the rich, smoky essence of mezcal.

The Perfect Blend of Flavors

Unlike traditional recipes that rely on beer or tequila, I prefer to use mezcal for its unique, lingering smokiness. Paired with simple yet powerful ingredients, this salsa is a game-changer for any gathering. Toasting the dried chiles adds an extra layer of subtle smokiness, while activating the oils from the seeds.

Customizing to Your Taste

Feel free to adjust the amount of mezcal to your liking – the more, the merrier! This salsa is incredibly versatile, pairing perfectly with carne asada, grilled chicken or fish, or simply enjoyed on its own with crispy tortilla chips.

Salsa Borracha Recipe

Yield: About 2 cups
Difficulty: Easy
Total Time: 25 minutes
Active Time: 20 minutes

Ingredients:

• 5 dried ancho chiles
• 3 dried arbol chiles
• 2 Roma tomatoes
• 4 medium garlic cloves, peeled
• 1/4 medium yellow onion
• 2 teaspoons kosher salt
• 1 tablespoon mezcal, plus more to taste (optional)

Instructions:

Toasting the Chiles

Set a small sauté pan over medium-high heat and add the dried chiles. Stir often until they become fragrant, about 3 minutes. Set aside.

Roasting the Tomatoes

Add the tomatoes to the pan and roast until the skins are evenly blistered, about 5 minutes. Set aside.

Rehydrating the Chiles

Bring a small saucepan of water to a boil and add the toasted anchos. Simmer until the water starts to change color and the red of the chiles becomes more apparent, about 5 minutes. Remove the chiles and carefully take off the stems – wear latex gloves to protect your hands from the fiery oils. Reserve the water.

Blending the Salsa

In a blender, combine the anchos, arbols, tomatoes, garlic, onion, salt, and 1 cup of the reserved chile water. Blend on high until smooth, about 2 minutes. Add the measured mezcal.

Seasoning to Perfection

Taste the salsa and add additional salt if needed. If it seems too thick, add more of the chile water until you achieve the desired consistency. Serve immediately, or store in an airtight container and refrigerate for up to 3 days.