Salsa Recipe

Salsa Guisada (or Salsa Borracha)

Since I don’t have time to knit but have to cook no matter what, I am sharing my favorite salsa recipe. This recipe calls for fresh ingredients and tastes great over breakfast eggs, grilled steak or freshly cooked pinto beans and corn tortillas. You can use white, yellow or green onions, and the amount of jalapeño used will depend on your taste, especially since the heat of the pepper will differ from jalapeño to jalapeño. The Salsa Borracha version substitutes beer for water, hence to borracha or drunk label; and is equally as good.

Ingredients:

1 to 2 tsp cooking oil
½ onion coarsely chopped
½ to 2 jalapeños thinly sliced crosswise
2 garlic cloves diced
1 large tomato coarsely chopped
salt to taste
water (or Tecate beer/similar beer for the Salsa Borracha)

Heat enough oil to cover to bottom of a small saucepan over medium-high heat. Add onions and sauté until soft. Stir in jalapeño slices and sauté 3 to 5 minutes to soften. Add diced garlic, sauté for 1 minute. Add tomato and salt, stir and pour enough water (or beer) to just cover ingredients. Bring to a boil. Turn down heat to medium and continue to boil until tomato is cooked through and begins to thicken, about 10-15 minutes. Serve warm on the side or pour over your favorite entrée.

Serves 4