Salsa Borracho

Salsa Borracho gets its name from the added tequila and will make a perfect pairing with fish tacos.

Yield: Makes about 2 cups
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 6.5
  • Calories from fat: 14%
  • Protein: 0.2g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 1g
  • Fiber: 0.3g
  • Sodium: 1.4mg
  • Cholesterol: 0.0mg


  • 1/2 ounce (2 to 4) dried New Mexico chilies
  • 1 dried ancho chili
  • 3 firm-ripe tomatoes (3/4 lb. total), cored
  • 1/4 cup chopped onion
  • 2 cloves garlic, peeled
  • 2 tablespoons lime juice
  • 1 tablespoon chopped fresh jalapeño chili
  • 1 to 2 tablespoons tequila
  • Salt
  • 3 tablespoons chopped fresh cilantro


  1. 1. Bake dried chilies in a rimmed pan in a 250° oven until fragrant, 4 to 5 minutes. Cool briefly, then break off and discard stems. Shake out and discard seeds. Place chilies in a bowl and pour 1 cup boiling water over them. Let stand until soft, about 10 minutes.
  2. 2. Meanwhile, broil tomatoes in a rimmed pan about 4 inches from heat, turning as needed, until charred, 5 to 8 minutes. Let cool.
  3. 3. With a slotted spoon, transfer soaked chilies to a blender or food processor. Purée until smooth, adding about 3 tablespoons of the soaking water to blend smoothly. Discard remaining water.
  4. 4. Add to blender the roasted tomatoes, onion, garlic, lime juice, and fresh chili. Whirl until coarsely puréed. Season to taste with tequila and salt, then stir in cilantro.
  5. Nutritional analysis per tablespoon.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Salsa Borracho Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy