Gustavo Romero's Salsa Borracha Gets Its Punch From Mezcal

Directions

1. Heat a dry comal over medium heat. Toast the cumin seeds until fragrant, about 30 seconds, then transfer them to a molcajete and grind into a fine powder. Toast the chiles de árbol for 30 to 45 seconds per side until fragrant and lightly darkened (don’t allow them to burn), then set aside.

2. Place the tomatoes, serrano chiles, onion, and garlic on the comal and cook, turning occasionally, until softened and deeply charred. Remove each ingredient as it finishes cooking.

3. Add the charred garlic and a generous pinch of kosher salt to the ground cumin and grind into a smooth paste. Add the toasted chiles de árbol and continue grinding until mostly broken down. Grind in the charred serrano chiles, then add the tomatoes one at a time, working each into the salsa before adding the next. Finish with the charred onion and continue grinding until the salsa is coarse but well combined.

4. Stir in the mezcal, lime juice, and cilantro until evenly incorporated. Taste and season with more salt as needed. Serve immediately, or refrigerate until ready to use.