This is one of Mexico’s most unusual salsas. Bitter and piquant, it’s not the sort you’d serve with chips, but barbacoa (pit-roasted lamb or goat) just wouldn’t taste right without it.
Step 1: Heat the oil in a skillet over medium heat to 350°F on a deep-fry thermometer. Add the chilies a few at a time and fry until puffed and crisp, 10 to 20 seconds per side. Do not let the chilies burn. Transfer the chilies to a paper towel–lined plate and let cool. Stem the chilies and break into 1-inch pieces.
Step 2: Add the onion to the pan and fry until golden brown, 4 to 6 minutes. Let cool slightly, then transfer the onion to a blender or food processor. Add the chilies, beer, vinegar, water, tequila, cilantro, honey, salt, and pepper and blend to a coarse purée. Correct the seasoning, adding salt. Transfer to a jar, cover, and refrigerate. The salsa will keep for several days. Just before serving, transfer the salsa to bowls and sprinkle with grated cheese.
Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a […]Read More →