Mexican cuisine · Salads & Mezze

Salsa Borracha

Pasilla chilies soaked in beer and orange juice, coarsely pureed, and sprinkled with aged cheese.

Ingredients · for 6 servings

• 6 dried pasilla chilies
• 250 ml light beer
• 100 ml orange juice
• 3 garlic cloves
• 1/2 white onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 80 g queso fresco (or feta)
• 1 tsp salt

Instructions

1. Slit the pasilla chilies open with scissors, remove the seeds and stems, and toast the pods in a dry pan for 30-40 sec. per side until fragrant and slightly puffed.
2. Put the toasted chilies in a bowl, pour over the beer and orange juice, and let them soak for 20 min. until fully soft.
3. Toast the unpeeled garlic in the same pan for 5 min. until it has dark spots, then peel it.
4. Coarsely puree the chilies with their soaking liquid, the garlic, the oregano and the salt - the salsa should keep visible bits of chili.
5. Slowly stir in the olive oil until the salsa turns glossy and slightly thick, then let it rest for at least 15 min.
6. Pour into a shallow bowl, sprinkle with the thinly ringed onion and the crumbled cheese, and serve alongside grilled meat.