This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Drunken Roasted Salsa

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."

Rate/Review | Read Reviews (3)

What to Drink?
	Sauvignon Blanc
	Texatini

Prep Time:
25 Min

Cook Time:
5 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 cups

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

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.