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Sharing King Prawn Platter with Drunken Salsa (Salsa Borracha)
Sharing King Prawn Platter with Drunken Salsa (Salsa Borracha)
Salsa borracha is a rich flavoured, low to medium hot salsa made with dried chilies such as pasilla and further flavoured by Dark Mexican lager or tequila and orange juice. Hence the name 'drunk' salsa.
Ingredients
- 4 pasilla chiles, or other dried chilies
- 4 tomatoes, ripe, but firm
- 1 medium onion
- 2 cloves garlic
- 2 jalapenos
- 70 g dark Mexican lager
- 30 ml orange juice
- 1 tbsp vegetable oil
- 1 tsp salt
- 0.5 tsp pepper
- 2 tbsp Cotija cheese (Crumbles or Feta)
- 1 tbsp coriander (chopped)
Instructions
For the sauce
- Clean the dried chilies - remove the tops and slice lengthwise to remove all the seeds. Toast them in a hot skillet for just over a minute or until they begin to puff up and smoke. Remove from pan and soak in hot water for 10-15 minutes.
- To the same hot skillet add the halved tomatoes, peeled and quartered onion, halved jalapenos (seeds removed) and the peeled garlic cloves. Toast until they get nicely charred and soften and remove from pan.
- In a blender or food processor add the toasted tomatoes, onion, jalapenos, garlic and soaked chilies (discard the water). Add the beer and orange juice. Process until well blended and near smooth.
- Heat oil in the same skillet over medium high, add the Salsa mixture from the blender and bring to simmer stirring occasionally. Season with salt and pepper and simmer until the mixture thickens, about 5 minutes.
- Transfer the salsa to a serving bowl and while still warm garnish with fresh cilantro and Cotija / Feta crumbles. Serve
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