Thursday, November 17, 2011

Salsa Borracha

  • 1/2 garlic clove, roasted
  • 1/2 small onion, roasted and diced
  • 1 tsp brown sugar
  • 1 tomatillo, roasted and halved
  • 1 dried ancho chili, seedless and soaked in hot water for 15 minutes
  • 1 dried guajillo chili, seedless and soaked in hot water for 15 minutes
  • 2 tbsp dark beer
  • salt
  • freshly ground black pepper
Makes 2 Servings
  1. Spray a large skillet with cooking spray and heat skillet on medium-low heat. Roast garlic, onion and tomatillo for about 10 minutes.
  2. Place chilies, onion, garlic, tomatillo, brown sugar, salt and pepper in a blender and blend it all for 5 seconds or into a chunky consistency sauce. Add beer and stir. Serve immeadiately.

W W POINTS VALUE: Who knows?

Note: This recipe is a dish I learned at the Cocina Cosmopolita Culinary School in Playa Del Carmen, Mexico. Making salsa is a very simple thing to do and this salsa goes with anything: chips, beef, chicken, pork, fish, etc. I'm not much of a beer drinker but the taste of Mexican dark beer in the salsa added a nice taste. You can find dried chilies in the Latin section of you local grocery store and they add a wonderful heat  to the salsa. This salsa is better that the jarred salsa you buy in the grocery store. This salsa is also Iron Chef worthy. Bobby Flay, can you hear me know?

No comments:

Post a Comment