About this recipe
This salsa borracha, a smoky, tangy “drunken salsa” made with tomatillos and beer, is one of my family’s all-time favorites. The tomatillos bring a bright acidity, the serrano chiles add heat, and a splash of Mexican beer rounds it all out with subtle depth you won’t find in any other salsa. Finish it with diced onion and creamy avocado cubes, and you’ve got a salsa that disappears the moment it hits the table. Serve it with quesadillas, tacos, empanadas, tostadas, or tortilla chips. This salsa borracha recipe is naturally vegan, gluten-free, and ready in about 20 minutes.
Why You’ll Love This Salsa
- Bold, unique flavor — the beer adds a depth you won’t find in regular salsa verde.
- Ready in 20 minutes — boil, blend, top, done.
- Naturally vegan and gluten-free — just vegetables, chiles, and beer.
- Customizable heat — use more or fewer serrano chiles to dial the spice up or down.
- Finished with avocado and onion — turns a simple salsa into something special.
What Is Salsa Borracha?
Salsa borracha (literally “drunken salsa”) is a traditional Mexican salsa that gets its name from the alcohol used in the recipe — usually beer, pulque, tequila, or mezcal. It’s a staple in central Mexico, especially in Mexico City and the surrounding states.
The most classic version uses pasilla chiles and pulque, but there are many regional variations. This recipe uses tomatillos and beer for a bright, tangy take that’s easy to make at home with ingredients you can find at any grocery store. The beer adds a subtle malty depth without making the salsa taste boozy — most of the alcohol is diluted during blending.
Ingredient Notes
- Tomatillos (1 lb): Remove the husks and rinse off the sticky residue. Look for firm, bright-green tomatillos — they should feel heavy for their size.
- Serrano chiles (3): This gives medium heat. Use 1–2 for mild, or 4–5 if you like it hot. You can substitute jalapeños for less heat.
- Garlic and cilantro: Two cloves of garlic and half a bunch of cilantro — use both leaves and tender stems; they all go into the blender.
- Onion: Use white or purple onion, chopped small or sliced. If raw onion is too strong for you, soak it in cold water for 5 minutes to mellow it out.
- Avocado: Diced into small cubes and stirred in at the end for creaminess and freshness.
- Beer (¼ cup): Use a light Mexican lager, such as Corona, Modelo Especial, or Tecate. I used Stella Artois (not Mexican, but the only one I had 😉). Avoid dark or hoppy beers; they’ll overpower the tomatillos.
About Tomatillos
Tomatillos are small, round green fruits wrapped in a papery husk — a staple in Mexican cooking, especially in salsas verdes. For this salsa borracha, cooking the tomatillos softens their texture and mellows their tartness, creating a balanced, rich base.
Choose tomatillos that are firm, bright green, and fill out their husks. They should feel heavy for their size. Before using, peel off the husks and rinse under cold water to remove the sticky residue.
✨Find the complete measurements and recipe below!
How to Make Salsa Borracha
- Cook the vegetables. Remove the husks from the tomatillos and wash them. Place them in a saucepan with the cilantro, garlic, and serrano chiles. Add just enough water to cover them. Bring to a boil, then simmer until the tomatillos are soft and have turned a lighter, olive green for about 10 minutes.
- Blend with beer. Transfer the cooked vegetables to a blender (discard the cooking liquid). Add a teaspoon of salt and the beer. Blend until smooth.
- Taste and adjust. Check the seasoning while the salsa is still in the blender — add more salt if needed. The flavor should be tangy, slightly smoky, and balanced.
- Finish and serve. Pour the salsa into a bowl and let it cool to room temperature. Stir in the diced onion and avocado cubes just before serving.
Tips for the Best Salsa Borracha
- Check the seasoning while the salsa is still in the blender — it’s easier to adjust before you pour it out.
- Let the salsa rest for a few minutes before serving — the flavors meld and deepen as it sits.
- Don’t add the avocado until you’re ready to serve — it browns quickly.
- For a chunkier salsa, pulse the blender instead of running it on high.
- Serve with homemade tortilla chips, tacos, quesadillas, or any Mexican dish.
How to Store Salsa Borracha
- Fridge: Store the blended salsa (without avocado and onion) in an airtight container for up to 5 days. Add the avocado and onion just before serving.
- Freezer: The base salsa (without avocado) freezes well for up to 2 months. Thaw overnight in the fridge.
- Tip: Don’t add the avocado ahead of time — it browns quickly. Always add it just before serving.
⭐ Did you make this salsa borracha? I’d love to hear how spicy you made it — leave a rating and comment below!
Frequently Asked Questions
Other Mexican Salsa Recipes
- Authentic Green Salsa
- Molcajete Salsa
- 2-Ingredient Red Salsa
- Chiles Toreados
- Salsa Verde Two Ways
- Mango Habanero Salsa
- Tlaquepaque Salsa
- Chile de Árbol Salsa
Salsa Borracha (Tomatillo Beer Salsa — Drunken Salsa)
Equipment
- Blender or food processor
Ingredients
Instructions
- Remove the husks from the tomatillos and wash them.
- Cook them with the cilantro, garlic and serrano chiles in a little water.
- When they are soft and lighter in color they are ready to grind.
- Put the vegetables, without the liquid, in a blender.
- Add a teaspoon of salt and the beer.
- Blend until everything is well blended.
- Pour the sauce into a bowl and let it cool, when it is at room temperature, finish the sauce with the chopped onion and avocado cubes.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.