Salsa Borracha de Oaxaca

Ingredients

• 4 large tomatoes, roasted and peeled 4 large tomatoes, roasted and peeled
• 1 onion, roasted 1 onion, roasted
• 4 cloves of garlic, roasted 4 cloves of garlic, roasted
• 2-3 jalapeño peppers, roasted and deseeded 2-3 jalapeño peppers, roasted and deseeded
• 2 tablespoons mezcal 2 tablespoons mezcal
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 9g, 5g
• Protein: 2g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill or oven to medium-high heat.
2. 2.
   Place the tomatoes, onion, garlic, and jalapeño peppers on the grill or in the oven and roast until charred and softened.
3. 3.
   Remove the vegetables from the heat and let them cool slightly.
4. 4.
   Peel the roasted tomatoes and chop them roughly.
5. 5.
   In a blender or food processor, combine the roasted tomatoes, onion, garlic, jalapeño peppers, mezcal, lime juice, and cilantro. Blend until desired consistency is reached.
6. 6.
   Season with salt to taste and adjust the flavors if needed.
7. 7.
   Transfer the salsa to a serving bowl and let it sit for at least 30 minutes to allow the flavors to meld together.
8. 8.
   Serve the Salsa Borracha de Oaxaca with tacos, grilled meats, or as a dip with tortilla chips.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If you can't find roasted tomatoes, you can roast them yourself by placing them under the broiler until charred.
• Mezcal — Opt for a high-quality mezcal to enhance the smoky flavor of the salsa. If you don't have mezcal, you can substitute it with tequila, although the flavor profile will be slightly different.

Tips & Tricks

• For a milder salsa, remove the seeds and membranes from the jalapeño peppers before roasting.
• Adjust the spiciness by adding more or fewer jalapeño peppers.
• If you prefer a smoother texture, blend the salsa for a longer time.
• Allow the salsa to sit for at least 30 minutes before serving to allow the flavors to develop fully.
• Store any leftover salsa in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Salsa Borracha de Oaxaca in a small bowl alongside your favorite Mexican dishes. It pairs exceptionally well with grilled meats, tacos, quesadillas, or as a zesty dip for tortilla chips.

Presentation advice

Garnish the salsa with a sprig of fresh cilantro or a slice of lime to add a pop of color. Serve it in a traditional Mexican clay bowl or a colorful ceramic dish to enhance the visual appeal.