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Beer Roasted Salsa

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PREP TIME
25 min
COOKING TIME
5 min
TOTAL TIME
40 min
SERVINGS
40 servings
Snack
Beer Roasted Salsa
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
Instructions
1
Preheat your oven to its highest temperature setting, commonly referred to as the broil. Next, cover a baking sheet with aluminum foil for easy cleanup.
2
Cut the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers in half lengthwise, removing the stems and seeds. Place these cut pepper halves on the prepared baking sheet and brush them with olive oil.
3
Place the peppers under the broil in your oven for 3 to 5 minutes, or until their skin turns black and blisters. Remove the peppers from the oven and transfer them to a bowl, covering it with plastic wrap.
4
Allow the peppers to steam in their own juices for about 10 minutes, or until their skin starts to loosen. Remove the plastic wrap and peel off the charred skin of the peppers.
5
In a blender, combine the halved green bell pepper, red bell pepper, jalapenos, serrano peppers, onion, tomato, garlic, cilantro, diced tomato with juice, lime juice, salt, black pepper, and beer. Blend the mixture until it reaches your desired consistency.
6
Transfer the blended mixture to a bowl and refrigerate it for 30 minutes before serving.