Get ready to spice up your life with our Mexican Drunk Salsa! This sauce packs a punch with a blend of fresh veggies, fiery chili peppers, tangy orange juice, and just the right amount of light beer to give it that extra kick.
Get ready to spice up your life with our Mexican Drunk Salsa! This sauce packs a punch with a blend of fresh veggies, fiery chili peppers, tangy orange juice, and just the right amount of light beer to give it that extra kick.
Ingredients
7 OZ / 200 G tomatillo
7 OZ / 200 G tomato
2 EA garlic clove
2 OZ / 50 G onion
4 EA dried red peppers
3.5 OZ / 100 ML light beer
1 OZ / 25 ML orange juice
0.25 TSP allspice
0.25 TSP cumin
1 TBSP salt
2 TSP cilantro leaves
2 TSP crumbled cotija cheese
Directions
Cut tomatoes and onion into quarters. Peel garlic cloves. Removes seeds, veins and tail from chili peppers.
TIP: If your tomatillos are big, cut them into quarters as well.
Add tomatoes, tomatillos, a quarter of an onion, garlic cloves, and red chili peppers to the mixing bowl. Cook in sauté mode for 10 minutes. Let the ingredients cool down inside the bowl.
Add beer, orange juice, cumin, allspice and salt to the mixing bowl. Blend for 1 minute / speed 6 with the measuring cup inserted.
Remove the measuring cup and cook again for 10 minutes / 212°F|100°C / speed 2.
Serve the sauce and top it with cilantro leaves and cheese crumbs. Enjoy your dish!
Recipe Note
TIP:
If you roast the ingredients before cooking them, the sauce will have an incredible smokey taste.
