Ingredients

1 tablespoon vegetable oil
½ white onion, diced
10 green chillies, such as jalapeno, serrano or cayenne, finely chopped
3 tomatoes, diced
1 garlic clove, finely chopped
100g coriander (cilantro) leaves, finely chopped
2 teaspoons table salt
330ml Mexican lager
Beer and chilli might just be the perfect match, so what better than to combine them in a delicious salsa! This recipe takes me back to my teenage days when my friend ‘el Grande’ started his own taco business and salsa borracha was his signature taco topping. Enjoy!


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Instructions

1.Heat the oil in a frying pan over medium heat.
2.Add the onion, chilli, tomato, garlic, coriander and salt and cook, stirring frequently, for 7 minutes or until you have a thick salsa.
3.Add the beer and continue to cook for a further 5 minutes.
4.Remove from the heat, transfer to a bowl and set aside to cool.
5.Place half the salsa in a blender and blend until smooth, then return to the bowl and stir through.
6.Store the salsa in an airtight container in the fridge for up to a week.

Recipes extracted from
Comida Mexicana by Rosa Cienfuegos
RRP $55, published by Smith Street Books,
Photography ©Alicia Taylor
Food Stylist ©Deborah Kaloper
Illustrations by Evi O

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