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1½ cups
Easy
By Bricia Lopez and Javier Cabral
Published 2019
This simple salsa combines two of my favorite things: mezcal and chiles. It reminds me of the old cantinas or centro botaneros of Mexico, where the more booze you drink, the more (drinking snacks) magically show up to your table. While it is amazing simply with some fresh totopos and a michelada, this smoky salsa also hits the spot when spooned over juicy grilled meat or melted cheese on tortillas. Or, you can just take a shot of it on its own. As when using a cooking w
