Allrecipes home
bookmark
 

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
    
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

DIRECTIONS

  1. Preheat oven to broil. Line a baking sheet with foil.
  2. 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.
  3. 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.

ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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.

0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2007 by Spacity
This salsa was very tasty! The roasted peppers made it extra good, and were quite easy to prepare. I used fresh tomato only, and used a whole onion.

0 users found this review helpful


 
www.allrecipes.com
ADVERTISEMENT

Recipe Submitter:

Christiana
Cooking Level: Intermediate
Home Town: Phoenix, Arizona, USA
My Profile | Reviews | Photos | Recipes
Menus | Favorite Food Lists
Want to know when there are new recipes on the site? SIGN UP NOW

NUTRITION INFORMATION

Servings Per Recipe: 40

Amount Per Serving

Calories: 12

  • Total Fat: 0.7g
  • Cholesterol: 0mg
  • Sodium: 43mg
  • Total Carbs: 1.1g
  •     Dietary Fiber: 0.3g
  • Protein: 0.2g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?