Salsa Borracha

Recipe by Laraine Perri

Serves: 1 cup


  • 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.