Salsa Borracho

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READY IN: 30mins
Recipe by Zanna_409104061

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!

Ingredients Nutrition


  1. 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.
  2. Remove the chiles from heat and cool slightly.
  3. Stem and seed the chiles and tear them into small pieces.
  4. In a medium heat-proof bowl, pour the 2 cups boiling water over the chiles.
  5. Cover, let stand, stirring occasionally, until cool.
  6. Drain the chile pieces, reserving about 3 tablespoons of the soaking water.
  7. Preheat the broiler.
  8. In a shallow pan, broil the tomatoes, turning them once, 15-20 minutes; the peels should be blackened.
  9. Remove from broiler and cool slightly.
  10. Core (but DON'T peel) tomatoes and coarsely chop them.
  11. In a blender or food processor, combine all ingredients BUT the cilantro, including tomato peels and chile pieces with their reserved water.
  12. Blend until smooth.
  13. Stir in cilantro before serving.

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