Drunken Roasted Salsa
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.
By Just Beer Community Collection on Jun. 08, 2017
Highlights of Drunken Roasted Salsa (aka: Beer Salsa)
- This is a great dip for any summer fiesta. Make it the center of a tortilla chip platter or veggie tray.
- This also tastes fabulous on top of burgers instead of traditional condiments.
- 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.
One of the “mother” sauces of Italy and France, Béchamel is the base of several classic sauces. This Beerchamel will add complex flavours and amp up your favourite foods!