Alcoholic Mezcal-Infused Salsa Recipe
Born in the heart of Mexico City and raised in Guadalajara, the tequila capital, here's my spin on salsa borracha (drunk salsa). Instead of the usual beer or tequila, I prefer to use mezcal for its captivating, smoky kick. No need to worry, I've got a simple recipe packed with rich, bold flavors for you!
Toasting the dried chiles grants another subtle smokiness and awakens the oils from the seeds. We're using ancho, arbol, tomatoes, garlic, onion, salt, and a tablespoon of mezcal, but feel free to adjust the mezcal quantity depending on your mood – more mezcal equals more happiness!
This versatile salsa pairs perfectly with carne asada, grilled chicken, or fish, or simply enjoyed with chips.
- Serves: Approx. 2 cups
- Difficulty Level: Easy peasy
- Total Time: 25 minutes
- Active Time: 20 minutes
Ingredients (7)
- 5 ancho chiles, dried
- 3 arbol chiles, dried
- 2 Roma tomatoes
- 4 garlic cloves, peeled
- 1/4 yellow onion, medium
- 2 teaspoons kosher salt
- 1 tablespoon mezcal, additional as desired
Instructions
- Set a small sauté pan over medium-high heat. Add dried chiles and toast, frequently stirring, for about 3 minutes or until aromatic.
- Set aside chiles. Add tomatoes to the pan and roast until the skin becomes evenly blistered, approximately 5 minutes. Set aside.
- Boil water in a small saucepan. Add toasted anchos and simmer until the water changes color and the red of the chiles becomes more apparent, around 5 minutes. Remove the chiles and carefully remove the stems, protectively wearing latex gloves to shield your hands from the fiery oils. Save water. Remove the stems from toasted arbol chiles.
- Combine anchos, arbols, tomatoes, garlic, onion, salt, and 1 cup of the reserved chile water in a blender. Blend on high until smooth, about 2 minutes. Incorporate the measured mezcal.
- Taste the salsa and adjust the salt if necessary. If it's too thick, add more of the chile water to reach the ideal consistency.
- Enjoy immediately, or store in an airtight container and refrigerate for up to 3 days.
Want to switch things up a bit? Here are some unique twists on salsa with mezcal:
1. Pineapple-Habanero Salsa with Mezcal
Ingredients:- 1 cup pineapple chunks- 1/2 cup red onion, diced- 1/2 habanero pepper, seeds removed and finely chopped- 1 tablespoon mezcal (optional)- Juice of 1 lime- 1 tablespoon cilantro, chopped- Salt and pepper, to taste
Instructions:- Mix all ingredients in a blender until slightly smooth.- If using mezcal, simmer the mixture with a tablespoon of mezcal to imbue flavors. Alternatively, add a splash at the end for freshness.
2. Smoked Mango Salsa with Mezcal
Ingredients:- 2 ripe mangos, diced- 1/4 cup red onion, diced- 1 jalapeño, seeds removed and finely chopped- 2 tablespoons lime juice- 1 tablespoon cilantro, chopped- 1 teaspoon mezcal (optional)- Salt and pepper, to taste
Instructions:- Roast the mango slices to achieve a smoky flavor.- Mix all ingredients together. If incorporating mezcal, stir it in gently at the end.
3. Spicy Peach Salsa with Mezcal
Ingredients:- 1 cup diced peaches- 1/2 cup red bell pepper, diced- 1/2 jalapeño pepper, seeds removed and finely chopped- 2 tablespoons lime juice- 1 tablespoon cilantro, chopped- 1 teaspoon mezcal (optional)- Salt and pepper, to taste
Instructions:- Roast the peaches for a smoky taste.- Mix all ingredients in a bowl. If using mezcal, add it towards the end.
Experiment with these fascinating salsa recipes, which deliver unique flavor profiles while the mezcal adds an intoxicating smokiness. Adjust the amount of mezcal according to your preference for smokiness.
Choosing the Right Mezcal
- Mezcal Type: Begin with a mild mezcal to avoid overwhelming other flavors initially. As you grow more accustomed, you can explore robust mezcals for a stronger smoky flavor.
- Usage: Mezcal can be incorporated into recipes in small amounts, gently simmered to fuse flavors, or added as a finishing touch for a mouthwatering smokiness.
- The additional tablespoon of mezcal used in the recipe activates a subtler smoky flavor in the salsa, enhancing its overall taste.
- Nutrition-wise, pairing salsa borracha with a balanced meal provides a source of lycopene from tomatoes and antioxidants from garlic, while the mezcal offers unique compounds not found in other alcoholic beverages.
- To explore variations, consider trying one of the unique salsa recipes using mezcal: the Pineapple-Habanero Salsa with Mezcal, Smoked Mango Salsa with Mezcal, or Spicy Peach Salsa with Mezcal, each with its own distinctive taste that's further accentuated by the smoky undertones of the mezcal.
