← All recipes
Oaxacan · Sauce / condiment
Salsa Borracha Mezcal Salsa
Broiled tomatillos blended with toasted, rehydrated morita chiles, garlic, bay, cider vinegar and a splash of mezcal, a smoky cantina salsa for totopos, grilled meat or melted cheese that keeps a week.
- YieldMakes about 1 1/2 cups (360 ml)
- Hands-on20 min
- Total52 min
- Difficulty
Ingredients
- 455 gtomatillos, husked and rinsed
- 6morita chiles, destemmed; 12 g chipotle chiles may stand in
- 2 clovesgarlic, peeled
- 2 tbspapple cider vinegar
- 2 tbspmezcal, 100 percent agave
- 2 leavesbay leaves
- 270 mlwater, 240 ml boiling for steeping the chiles, 30 ml for blending
- to tastesea salt
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.