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!
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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