If adding beer and tequila to your salsa sounds like a good idea to you, then you will LOVE this salsa borracha (aka drunken salsa). It’s got all the bright flavor of the tomatoes with a subtle pop from the tequila.
You know what will drive you to put tequila in your salsa at 10AM?
Being home with your daughter (and her nanny) on spring break.
Especially when your daughter won’t eat if she thinks you’re in the apartment. And cries if she thinks you’re in the apartment. And pushes her nanny away (literally) if she thinks you’re in the apartment.
So you end up spending a fair portion of the day hiding in your bedroom so she thinks you’re NOT in the apartment.
It’s actually more stressful than being in the hospital taking care of critically ill patients. Really.
I guess we could have just given the nanny the week off, but then I wouldn’t have been able to get a single thing done AND we would have still had to pay her for the week AND she’s already blocked off her two vacation weeks for the year AND we will probably take a week’s vacation ourselves in June, which means that’s already three weeks of paid vacation.
Basically it was a lose/lose situation, except that by having her come in I was able to get some things done AND she got to go home early most days.
So maybe it was actually a win/win?
Also, I discovered this tequila- and beer-infused salsa in the midst of all this mayhem so that alone makes this week-long ordeal totally WORTH IT.
So, the question on everyone’s mind – does this actually taste like tequila?!
Yes. And no.
If you have tequila-averse taste buds from one too many Saturday nights out gone wrong, then don’t fret! The tequila taste is subtle enough that I think you will probably be fine. However, it definitely adds a little something extra. Like, a kind of savory margarita-turned-salsa feel.
We (and by “we” I mean the.boy and I…Remy NOT included) used it to drench some black bean croquettes that were completely delicious but a total disaster in that they fell apart in the pan as I was making them, which is why you won’t be seeing them here. But it would also be great poured over black bean burgers or as a dipper for tortilla chips.
Or you could always pour it in a shot glass and go to town. I wouldn’t even be mad.
- ¼ cup grapeseed oil
- 2 large onions, diced
- 1 large jalapeno, seeded and minced
- 4 cloves garlic, minced
- 2 lb tomatoes, cored, seeded, and coarsely chopped, juices reserved
- 1 tbsp sugar
- salt and black pepper, to taste
- 1 (12 oz) bottle of beer
- ¼ cup cilantro, minced
- juice of 3-4 limes
- 2 tbsp tequila
- Heat the olive oil in a large heavy-bottomed pot over medium heat.
- Add the onions, jalapeno, and garlic to the pot. Saute for 5-6 minutes, or until onions are translucent and tender, stirring frequently.
- Stir in the tomatoes, their juices, sugar, beer, and salt and black pepper, to taste. Bring to a boil. Lower heat and allow to simmer until thickened slightly, about 30 minutes. Puree with an immersion blender or in a food processor. Pour into a bowl and stir in the cilantro and lime juice, to taste. Add the tequila and season to taste with salt and black pepper.