Drunken Roasted Salsa

SUBMITTED BY: Christiana

"This is a fun take on a fresh salsa that is sure to be a hit at any party. This salsa does pack quite a punch, but you can always use fewer peppers."

PREP TIME	25 Min
COOK TIME	5 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 5 cups

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 green bell pepper
1/2 red bell pepper
2 fresh jalapeno peppers
2 serrano peppers
2 tablespoons olive oil
3/4 large white onion, cut into large chunks
1/2 large fresh tomato, chopped
3 cloves garlic
1/4 cup cilantro leaves
1 (12 ounce) can canned diced tomatoes with their juice
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 fluid ounces Mexican beer

READ REVIEWS (3)

DIRECTIONS

Preheat oven to broil. Line a baking sheet with foil.
Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and seeds. Place on baking sheet and brush the peppers with olive oil. Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes. Peel skin off the peppers and discard.
Combine the green bell pepper, red bell pepper, jalapenos, serrano, onion, tomato, garlic, cilantro, diced tomato with juice, lime juice, salt, black pepper, and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.

Editor's Note

See our article, Roasting Peppers for pepper roasting tips.

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REVIEWS

Reviewed on Oct. 2, 2007 by MONKEYHANGTIME

Good Flavor. I will tweek it a little next time to accomodate my own personal tastes. Less cilantro, a little less beer (gets runny) and a little more salt and lime juice. I used a variety of peppers and it was pretty HOT. Make sure the peppers are charred so the skin comes off easily. Addictive.

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Reviewed on Aug. 10, 2007 by Shanna

I really like this salsa. I just finished making it...I haven't added the beer. I bought Tecate and I don't like it at all, so I don't want to ruin the salsa. I used fire roasted canned tomatoes along with fresh tomatoes. Recommend reading how to roast peppers on this site. I didn't and I had a hard time getting the skins off. I also didn't blend the ingredients since I like chunky salsa.

0 users found this review helpful