If you've always loved chasing searing salsa with a cold one, imagine the delights of a chili-laced sauce that arrives beer-spiked. Mexican lager and a splash of tequila share the spotlight with the requisite tomatoes, chilies, garlic, and cilantro in this northern Mexico salsa that's as sensational as a sauce for grilled meat or fish as it is served with warm, salty tortilla chips.
Makes: 1 cupIngredients:
- 1 pound plum tomatoes (about 4 or 5)
- ¼ cup white onion, finely chopped
- 2 dried chilies de arbol
- 1 large garlic clove, minced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons Bohemia beer
- 1 tablespoon Patrón Silver
- 1 tablespoon fresh lime juice
- 2 teaspoons olive oil
- 1 teaspoon honey
- ¼ teaspoon kosher salt, or to taste
- fresh ground black pepper
- Place the tomatoes and chiles in a large saucepan of cold water, and bring to a simmer. Transfer to a colander to drain as soon as the tomato skins begin to split. When cool enough to handle, peel the tomatoes and roughly chop the flesh. Transfer to a small bowl, leaving most of the juices and seeds behind.
- Warm the olive oil in a sauté pan, and sauté the garlic, about 30 seconds. Add the chopped tomatoes and chiles and sauté 5 minutes more. Transfer to a blender and purée.
- Pour the purée into a small bowl and stir in the onion, cilantro, beer, tequila, lime juice, honey, salt and pepper, and serve.