One of the foundations of the Mexican cuisine are its salsas. Thanks to them, any preparation, as simple as it is gains a lot of flavor and seasoning.
Regarding the drunk salsa various versions of it are known. Each one varies both in its ingredients as in the liquid that is used to drunken it. In this case we have the most original version of the drunk salsa that has coastal influence because it is prepared with fresh chilies and it is drunken with beer.
– This salsa is a proof of the high creativity that is got in the Mexican gastronomy because the beer is an ingredient that no one would expect seeing in a salsa.
The flavor of the drunk salsa is fantastic because the beer’s flavor tends to remain but is also combined with fresh and strong touches coming from other ingredients. It is a quite spicy salsa and is perfect for accompanying some tacos al carbon or any dish that includes a beef cut.
About the Recipe
In this recipe first many ingredients are roasted and you must be aware of them. Then all the steps are easy.
The ingredient that stands out the most is the beer. Use a lager because the dark beers distort the salsa’s flavor.
To make the salsa many serrano peppers are used. Use them all, don’t worry if you want your salsa not to be that spicy – a long the preparation you will learn techniques to achieve it.
As long as you have 15 minutes of time, it will be enough to prepare the salsa.
If you want you can remove the seeds and the veins of some serrano peppers so your salsa is not that spicy.
Roast the garlic cloves for about 2 minutes, the serrano peppers for about 4 minutes and the tomatoes and the onion for about 5 minutes, until all their sides are moderately roasted; move them regularly with some tongs.
Transfer from the griddle to a blender, with the tongs, all the ingredients that were roasted.