Drunken Roasted Salsa
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
Tomato (fresh, chopped)3 cloves
Garlic1 cup
Cilantro Leaves2 tbsps
Lime Juice (fresh)1 tsp
Salt1 tsp
Ground Black Pepper3 fluid ounces
Beer (mexican)Directions:
1
Preheat oven to broil
2
Line a baking sheet with foil
3
Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and seeds
4
Place on baking sheet and brush the peppers with olive oil
5
Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes
6
Place peppers in a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes
7
Peel skin off the peppers and discard
8
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
9
Blend to desired consistency
10
Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving