I still had some dried "pasilla" peppers left over from the last salsa that I made, so I checked my salsa cookbook for another recipe that uses "pasillas".
I found a recipe for "salsa borracha" (drunken sauce). It gets its name from the fact that "pulque", an alcoholic beverage made from the fermented juice of the maguey plant, is one of the ingredients. Instead of "pulque" you can also use beer. I do not like beer, but there happened to be an unopened bottle in the refrigerator that had been left by the previous owners of the apartment. So, I decided to use some of the beer and make this recipe.
In addition to 1/2 cup of beer, you use 1/2 cup of orange juice, 4 "pasilla" peppers, 1/4 cup of chopped white onion and 1 clove of garlic.
The peppers should have their stems cut off, and the seeds and veins removed. I was not as meticulous about removing the veins as I was on my last salsa. I wanted it to be a bit hotter. The peppers are then lightly roasted on a griddle. The garlic is also charred on the griddle with the skin on. After roasting it is peeled.
The "pasilla" peppers are broken up and put into a saucepan along with the beer and orange juice. The mixture is cooked for 10 minutes.
The beer / orange juice / pepper mixture is put in a blender along with the clove of garlic, the chopped onion, and 1/4 cup of water (in Mexico, of course, you should use purified water, not tap water). Blend it into a sauce. Salt to taste.
The finished product is dark and has a unique flavor. Mine came out quite spicy since I did not remove all of the veins.
Yesterday I used some of the salsa, adding it to scrambled eggs and black beans. It was an excellent combination.
I have already selected another salsa from my cookbook to try next week.
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