La Borracha (Drunken Salsa)

• servings: 1 1/2 cups

Ingredients

2 medium roma tomatoes (1/2 lb/ 226g), cored and left whole

2 medium tomatillos (4.2 oz/120 g), husked and rinsed

1/4 medium white onion (3.1oz/89 g)

1 chile serrano (0.7 oz/20g), stemmed

2 chiles jalapenos (2.8 oz/80g), stemmed

2 garlic cloves, unpeeled

1 tbsp extra virgin olive oil

1/2 cup pale lager, preferably Mexican

1 tsp kosher salt, plus more to taste

1 tsp chicken bouillon powder

Directions

1. Line a large cast-iron skillet with a sheet of foil and heat the skillet over high, until very hot. Add the tomatoes, tomatillos, onion, serrano, jalapenos, and garlic and cook, using tongs to turn occasionally, until everything is charred on all sides, about 3 minutes for garlic, 4-5 minutes for the chiles, 6-8 minutes for the onion, and 8-10 minutes for the tomatoes and tomatillos

<<Alternatively: arrange an oven rack in the top position and preheat the broiler to high. Arrange vegetables on a foil lined sheet pan and roast under the broiler, turning occasionally, until all sides are charred>>

Transfer to plate to cool. Once cool enough to handle, peel the garlic

2. Working in batches, use a molcajete or a mortar & pestle <<or a medium bowl with a potato masher, large spoon, or forks>> to smash and grind the tomatoes, tomatillos, onion, serrano, jalapenos, and peeled garlic until a chunky but pourable salsa forms

<<Alternatively: use a blender and puree on low speed until the salsa is almost smooth but some pieces remain>>

3. Remove the foil from the skillet, set it over high, and heat the oil until it is very hot. Carefully pour the salsa into the hot oil; it will spit and sputter, so wear an apron. Stir, scraping up any stuck-on bits from the bottom of the skillet and cook until most of the liquid has evaporated and the salsa looks like a chunky pasta sauce, about 2 minutes. Stir in the beer, salt, and bouillon powder and continue to cook until most of the liquid has evaporated and the smell of raw alcohol is gone, about 5 minutes. Taste and season with salt if desired

Notes

Can be made up to 2 days ahead of time

Store in airtight container in the refridgerator or freeze for up to one month