Salsa Borracha de Oaxaca is a traditional Mexican salsa with an Oaxacan twist. Although there are many versions of drunken salsa in Mexico made with tequila, dark beer, or orange juice, in Oaxaca it’s always made with local mescal, tomatillos, chili peppers, garlic, vinegar, bay leaves, and salt. It is very, very good.

Salsa Borracha de Oaxaca- Drunken Salsa

This interesting salsa is quite delicious and is a great dip for totopos (thick taco chips). This version uses canned chipotle peppers, the closest flavor to the smoky Oaxacan chili pasilla.

5 from 1 vote

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Course: Condiment, Dip, Sauce

Cuisine: Mexican, Oaxacan

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: cups

Author: My Hungry Traveler

Equipment

heavy skillet
Blender or food processor

Ingredients

12 oz Canned tomatillos, drained, or fresh with husks removed and rinsed
4 whole Chipotle chillies in adobo, rinsed
2 cloves Garlic, in their skins
1 medium White onion, peeled a cut into ½-inch rounds
2 tsp Salt
1 tsp Sugar
4 tbsp Mezcal

US Customary – Metric

Instructions

Place the dry frying pan over medium heat. Roast the onion, garlic, and tomatillos (only if using fresh). Roast until vegetables start to char and the flip to char the other side.
Remove garlic skins. Put chipotle chilies, canned tomatillos (if not roasting fresh), roasted vegetables, salt, and sugar into a blender.
Blend until very smooth and scrape into a bowl. Stir in mezcal and serve or refrigerate to use later.