Tipsy Weekend Salsa

Sometimes the simplest recipe can end a weekend on the right note…

or start a week off in the perfect way.

Take this salsa borracha, for example:  it’s simple, it’s succulent, and it hits all the right garden-fresh notes, with subtle hints of smoky charred chiles and earthy gold tequila. I make it in big batches on Sundays and then serve it with eggs for breakfast, quesadillas for lunch, and a roast and rice for dinner throughout the week. Seriously? Seriously. Simple, simple, simple.

And don’t worry! It’s perfectly fine to make Weekend Salsa on a Monday or Tuesday – the flavor should stay the same. I can’t vouch for any Thursday salsas, though…  you’ll have to take on a Thursday Salsa at your own risk.

Weekend Salsa Borracha

4 poblano chiles, charred, peeled, stemmed and seeded
4 jalapeño chiles, charred, peeled, stemmed and seeded (Click here for tips on roasting fresh chiles.)
8 plum tomatoes, seeded and roughly chopped
10 cloves garlic
1 tbsp. extra virgin olive oil
1/4 c. gold tequila
3 tbsp. lime juice, freshly squeezed
1/2 yellow onion, roughly chopped
1 tbsp. onion powder
1 tbsp. cumin, ground
salt and pepper to taste

Preheat oven to 375°.

Toss garlic cloves together with olive oil on a sheet of tin foil, wrap tightly, and roast for approximately 30 minutes or until the cloves are golden and extremely fragrant. Remove and place in the bowl of a food processor fitted with a steel blade. Add the remaining ingredients to the bowl of the food processor and process until homogeneous and relatively smooth (you can pulse-process this salsa so that you have more control over the consistency of the end product).

Remove the finished salsa to a large heavy-bottomed pot and bring to a boil. Reduce to a simmer and cook for 15-20 minutes or until salsa has thickened slightly. Remove from heat and set aside to cool. This salsa is best served either slightly chilled or at room temperature. You can store it, preferably in glass containers, sealed and refrigerated for up to 2 weeks. Note that this salsa does taste even better the longer it’s allowed to sit.

YIELD:  approximately 3 1/2 – 4 cups

Comments

  1. 4

    says

    love that you used tequila for this!!!! I recently make Shrimp Enchiladas and I marinated the shrimp in a tequila, lime, & chili powder marinade and it was to DIE for! Love using my booze to amp up my food !!

    I’ll tweet you the link b/c I def think you would appreciate :)

    • Meagan says

      I love, Love, LOVE the idea of tequila-marinated shrimp stuffed into cheesy enchiladas. Fantastic post and recipe, lady!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>