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–+ servings
Mexican drunken salsa

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 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 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.

Nutrition

Calories: 154kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 2330mg | Potassium: 537mg | Fiber: 4g | Sugar: 11g | Vitamin A: 195IU | Vitamin C: 24mg | Calcium: 26mg | Iron: 1mg