Name: Drunken Roasted Salsa Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 40 min
Yield: 40
Cuisine: Mexican
Ingredients: ½ green bell pepper; ½ red bell pepper; 2 fresh jalapeno peppers; 2 serrano peppers; 2 tbsp olive oil; ¾ large white onion; ½ large fresh tomato; 3 garlic cloves; ¼ cup cilantro leaves; 12 oz tomatoes; 2 tbsp fresh lime juice; ½ tsp salt; ½ tsp ground black pepper; 3 fl oz Mexican beer

This drunken roasted salsa combines the smoky flavors of roasted peppers with the zesty kick of lime juice and the unique touch of Mexican beer. Perfect for pairing with tortilla chips or as a topping for your favorite tacos, this salsa is sure to elevate your appetizer game.

Photos of Drunken Roasted Salsa Recipe

Some ingredients in this recipe might not be commonly found in your pantry. Serrano peppers and Mexican beer might require a trip to the supermarket. Serrano peppers bring a more intense heat compared to jalapenos, so handle with care. Mexican beer adds a distinctive flavor, so choosing a light, crisp variety like Corona or Modelo is recommended.

Ingredients For Drunken Roasted Salsa Recipe

Green bell pepper: Brings a mild sweetness and vibrant color to the salsa.

Red bell pepper: Adds a sweet, slightly fruity flavor and bright color.

Jalapeno peppers: Provides a moderate level of heat and a fresh, green flavor.

Serrano peppers: Adds a more intense heat compared to jalapenos.

Olive oil: Used for roasting the peppers to enhance their flavor.

White onion: Contributes a sharp, slightly sweet taste to the salsa.

Fresh tomato: Brings a juicy, fresh element to the salsa.

Garlic cloves: Adds a pungent, aromatic flavor.

Cilantro leaves: Provides a fresh, citrusy note.

Tomatoes: Acts as the base, adding body and juiciness.

Lime juice: Adds acidity and brightness.

Salt: Enhances all the flavors.

Ground black pepper: Adds a mild heat and complexity.

Mexican beer: Introduces a unique, slightly bitter flavor that complements the other ingredients.

One reader, Aksel Rao says:

This drunken roasted salsa recipe is a game-changer! The roasted peppers add a smoky depth, and the hint of Mexican beer gives it a unique twist. Perfectly balanced with a kick of heat and fresh lime juice. It's my new go-to for parties!

Aksel Rao

Key Techniques for Drunken Roasted Salsa Recipe

How to halve and deseed peppers: Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise. Discard the stems and seeds. How to roast peppers: Place the halved peppers on a baking sheet, brush with olive oil, and roast under the broiler until the skin blackens and blisters for 3 to 5 minutes. How to steam and peel peppers: Place the roasted peppers in a bowl, cover with plastic wrap, and allow them to steam for about 10 minutes. Peel off the loosened skins and discard. How to blend ingredients: Combine all the prepared ingredients in a blender and blend to the desired consistency.

How To Make Drunken Roasted Salsa

This roasted salsa is just your usual salsa with a twist. Green and red bell pepper plus jalapeno give it quite a kick and the Mexican beer made it tastier.

Preparation: 25 minutes

Cooking: 5 minutes

Additional Time: 10 minutes

Total: 40 minutes

Serves:

Ingredients

½green bell pepper
½red bell pepper
2fresh jalapeño peppers
2serrano peppers
2tbspolive oil
¾large white onion,cut into large chunks
½large fresh tomato,chopped
3garlic cloves
¼cupcilantro leaves
12oztomatoes,(1 can) canned, diced, with juice
2tbspfresh lime juice
½tspsalt
½tspground black pepper
3fl ozMexican beer

Instructions

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 a baking sheet and brush the peppers with olive oil.
Roast peppers under the broiler until the skin blackens and blisters for 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap.
Allow the peppers to steam until the skins loosen for 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.

Nutrition

Calories: 11.60kcal
Fat: 0.71g
Saturated Fat: 0.10g
Monounsaturated Fat: 0.50g
Polyunsaturated Fat: 0.08g
Carbohydrates: 1.13g
Fiber: 0.28g
Sugar: 0.55g
Protein: 0.19g
Sodium: 30.06mg
Calcium: 2.88mg
Potassium: 40.49mg
Iron: 0.06mg
Vitamin A: 7.86µg
Vitamin C: 6.00mg

Pro Tip for Perfecting Drunken Roasted Salsa

To achieve a deeper, smokier flavor in your salsa, make sure to let the peppers blacken and blister thoroughly under the broiler. This will enhance the overall taste and add a rich, roasted element to your dish.

Time-Saving Tips for Making This Salsa Recipe

Pre-roast the peppers: Roast bell peppers, jalapenos, and serranos in advance and store them in the fridge for up to 3 days.

Use canned tomatoes: Substitute fresh tomatoes with high-quality canned diced tomatoes to save chopping time.

Pre-chop ingredients: Chop the onion, garlic, and cilantro ahead of time and store them in airtight containers.

Blender efficiency: Use a high-powered blender to achieve the desired consistency quickly.

Skip peeling: If short on time, skip peeling the roasted peppers; the charred bits add a smoky flavor.

Substitute Ingredients For Drunken Roasted Salsa Recipe

green bell pepper - Substitute with poblano pepper: Poblano peppers have a similar texture and a mild heat that complements the salsa.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture, adding a vibrant color to the salsa.
fresh jalapeno peppers - Substitute with canned jalapeno peppers: Canned jalapenos can provide a similar heat level and flavor if fresh ones are unavailable.
serrano peppers - Substitute with habanero peppers: Habanero peppers are much hotter, so use sparingly, but they add a unique fruity heat.
olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and a neutral flavor that works well in roasting.
white onion - Substitute with yellow onion: Yellow onions have a similar texture and slightly sweeter flavor when roasted.
fresh tomato - Substitute with canned diced tomatoes: Canned diced tomatoes can be used in a pinch, providing a similar texture and flavor.
garlic cloves - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though the flavor will be less intense.
cilantro leaves - Substitute with parsley leaves: Parsley can provide a fresh, herbaceous note, though it lacks the distinct flavor of cilantro.
tomatoes - Substitute with tomatillos: Tomatillos add a tangy flavor and similar texture, giving the salsa a unique twist.
fresh lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness to the salsa.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though use sparingly to avoid overpowering the salsa.
ground black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, with a slightly different aroma.
mexican beer - Substitute with apple cider vinegar: Apple cider vinegar adds a tangy flavor and acidity, though it lacks the beer's maltiness.

Creative Ways to Serve Drunken Roasted Salsa

Serve in a rustic stone bowl: Present the drunken roasted salsa in a rustic stone bowl to give it an authentic, earthy feel that complements the roasted flavors.
Garnish with fresh cilantro: Add a sprig of fresh cilantro on top of the salsa to enhance the visual appeal and provide a burst of fresh aroma.
Accompany with homemade tortilla chips: Serve the salsa with warm, crispy homemade tortilla chips arranged neatly around the bowl for an inviting presentation.
Add a lime wedge on the side: Place a lime wedge on the side of the bowl to allow guests to add an extra splash of fresh lime juice if desired.
Drizzle with a touch of olive oil: Just before serving, drizzle a small amount of olive oil over the salsa to add a glossy finish and enhance the richness of the flavors.
Use a wooden serving spoon: Provide a small, elegant wooden serving spoon to maintain the rustic theme and offer a tactile, natural element to the presentation.
Add a sprinkle of sea salt: Lightly sprinkle some sea salt on top of the salsa to add a touch of texture and elevate the flavors.
Serve on a wooden platter: Place the stone bowl and tortilla chips on a wooden platter to create a cohesive and visually appealing presentation that highlights the natural ingredients.

Essential Kitchen Tools for Making Roasted Salsa

Oven: Used to broil the peppers until their skins blacken and blister.
Baking sheet: Lined with foil to hold the peppers while they roast.
Foil: Used to line the baking sheet for easy cleanup and to prevent sticking.
Brush: For applying olive oil to the peppers before roasting.
Bowl: To place the roasted peppers in and cover with plastic wrap for steaming.
Plastic wrap: Used to cover the bowl of roasted peppers to help loosen their skins.
Blender: To combine and blend all the ingredients to the desired consistency.
Refrigerator: To cool the salsa for 30 minutes before serving.
Knife: For halving and deseeding the peppers, and chopping other ingredients.
Cutting board: A surface to safely chop and prepare the ingredients.
Measuring spoons: To measure out the olive oil, lime juice, salt, and black pepper.
Measuring cup: To measure the beer accurately.
Spoon: For transferring the salsa from the blender to a bowl.

Storing and Freezing Drunken Roasted Salsa

To store the drunken roasted salsa, transfer it to an airtight container or jar with a tight-fitting lid. Make sure the salsa has cooled down to room temperature before storing it in the refrigerator. The salsa will keep well for up to 5-7 days when properly stored in the fridge.
If you want to freeze the salsa for longer storage, let it cool completely to room temperature first. Pour the salsa into freezer-safe containers or resealable freezer bags, leaving about an inch of headspace at the top to allow for expansion during freezing. Label the containers or bags with the date and amount of salsa.
When freezing the salsa, it's best to portion it out into smaller quantities that you can easily defrost and use in one sitting. This way, you won't have to thaw a large batch of salsa each time you want to use it.
To thaw the frozen salsa, transfer the container or bag from the freezer to the refrigerator and let it defrost slowly overnight. Avoid thawing the salsa at room temperature, as this can promote bacterial growth and compromise its quality.
Once thawed, give the salsa a good stir to redistribute any separated liquid and ingredients. The texture of the salsa may change slightly after freezing and thawing, becoming slightly watery, but the flavor should remain intact.
Thawed salsa should be consumed within 3-4 days and should not be refrozen. If you notice any signs of spoilage, such as mold, off-odors, or significant changes in texture or color, discard the salsa immediately.

Reheating Leftover Drunken Roasted Salsa

To reheat leftover drunken roasted salsa, start by transferring the desired amount into a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent the salsa from drying out during the reheating process. Microwave on high for 30-second intervals, stirring between each interval, until the salsa reaches your desired temperature. Be careful not to overheat, as this can cause the flavors to become muted and the texture to become mushy.
Another option is to reheat the salsa in a saucepan on the stovetop. Place the desired amount of salsa in a small saucepan over low heat. Stir the salsa frequently to prevent scorching and ensure even heating. If the salsa appears too thick, you can add a splash of water or mexican beer to help loosen it up. Heat the salsa until it reaches your desired temperature, then remove it from the heat and serve immediately.
For a quick and easy method, you can also reheat the salsa in a skillet. Heat a small amount of olive oil in a skillet over medium heat. Once the oil is hot, add the desired amount of salsa to the skillet. Stir the salsa constantly, allowing it to heat through evenly. This method can help to slightly caramelize the vegetables in the salsa, adding a subtle depth of flavor. Once the salsa is heated to your liking, remove it from the heat and serve.
If you have the time and prefer a more authentic flavor, you can reheat the salsa on a comal or griddle. Heat the comal or griddle over medium heat, then spread the salsa evenly across the surface. Allow the salsa to heat through, stirring occasionally to prevent burning. This method can help to enhance the smoky, roasted flavors of the peppers and vegetables, giving the salsa a more complex taste. Once heated through, transfer the salsa to a serving bowl and enjoy.

Interesting Trivia About Drunken Roasted Salsa

A unique aspect of this drunken roasted salsa recipe is the addition of Mexican beer, which not only adds a distinct flavor but also helps to balance the heat from the jalapeno and serrano peppers.

Budget-Friendly: Making Roasted Salsa at Home

This drunken roasted salsa recipe is quite cost-effective for a household. The primary ingredients like bell peppers, jalapenos, serranos, onion, tomato, and cilantro are affordable and readily available. The addition of Mexican beer adds a unique twist without significantly increasing the cost. Overall, the approximate cost for a household of 4 people is around $10-$12 USD. Considering the flavor and uniqueness, I would rate this recipe a solid 8 out of 10.

Is This Roasted Salsa Recipe Healthy?

The drunken roasted salsa recipe is a relatively healthy option, as it primarily consists of fresh vegetables and herbs. The recipe includes a variety of nutrient-dense ingredients, such as:

Bell peppers, which are rich in vitamin C, vitamin A, and fiber
Jalapeno and serrano peppers, which contain capsaicin, a compound with potential health benefits like boosting metabolism and reducing inflammation
Onion and garlic, which are known for their anti-inflammatory and immune-boosting properties
Tomatoes, which are a good source of lycopene, an antioxidant that may help reduce the risk of certain cancers and heart disease
Cilantro, which is rich in antioxidants and may help detoxify the body
Lime juice, which provides vitamin C and helps balance the flavors in the salsa

However, there are a few aspects of the recipe that could be improved to make it even healthier:

Reduce the amount of olive oil used to roast the peppers, as it adds extra calories and fat to the dish. Instead, try roasting the peppers without oil or using a light cooking spray.
Opt for a low-sodium or no-salt-added variety of diced tomatoes to reduce the overall sodium content of the salsa.
Consider using a light beer or omitting the beer altogether to reduce the calorie and alcohol content. If you prefer to keep the beer, opt for a lower-calorie option like a light Mexican lager.
To boost the nutritional value even further, you could add more fresh vegetables to the salsa, such as diced carrots, radishes, or cucumbers. These additions will increase the fiber, vitamin, and mineral content of the dish.

Our Editor's Opinion on Drunken Roasted Salsa

This drunken roasted salsa recipe is a delightful twist on traditional salsa, adding depth with roasted peppers and a hint of Mexican beer. The roasting process enhances the flavors, while the beer introduces a subtle, unexpected complexity. The balance of heat from the jalapenos and serranos with the freshness of cilantro and lime juice creates a vibrant, well-rounded dip. Allowing it to chill melds the flavors beautifully. This salsa is perfect for parties or as a gourmet touch to everyday meals.

Enhance Your Drunken Roasted Salsa Recipe with These Unique Side Dishes:

Grilled Corn Elote: Imagine the smoky, charred flavors of grilled corn mingling with the zesty, tangy notes of the drunken roasted salsa. The creamy cotija cheese and a sprinkle of chili powder will elevate your taste buds to new heights.

Chorizo-Stuffed Mushrooms: These bite-sized delights are packed with savory chorizo and earthy mushrooms, creating a perfect harmony with the vibrant and spicy salsa. The richness of the chorizo complements the fresh, roasted flavors beautifully.

Avocado and Mango Salad: A refreshing salad featuring creamy avocado and juicy mango, tossed with a light citrus vinaigrette. The sweetness of the mango and the creaminess of the avocado provide a delightful contrast to the bold, spicy salsa.

Spicy Shrimp Tacos: Succulent shrimp marinated in a blend of spices and grilled to perfection, served on warm corn tortillas. The drunken roasted salsa adds a fiery kick that pairs wonderfully with the tender, juicy shrimp.

Cilantro Lime Rice: Fluffy rice infused with the bright flavors of cilantro and lime. This simple yet flavorful side dish acts as a perfect canvas for the robust and zesty salsa, making each bite a burst of freshness.

Similar Recipes to Try

Grilled Pineapple Salsa: If you love the smoky flavors of roasted vegetables, you'll adore this Grilled Pineapple Salsa. The sweetness of pineapple combined with the heat of jalapenos creates a perfect balance. Serve it with grilled chicken or fish tacos for a tropical twist.

Mango Habanero Salsa: For those who crave a bit more heat, Mango Habanero Salsa is a must-try. The juicy mangoes provide a sweet counterpoint to the fiery habanero peppers. This salsa pairs wonderfully with seafood or as a zesty topping for nachos.

Roasted Tomato Basil Soup: Transform your love for roasted tomatoes into a comforting bowl of Roasted Tomato Basil Soup. The deep, rich flavors of oven-roasted tomatoes and fresh basil make this soup a delightful starter or a light meal. Serve with a slice of crusty bread.

Avocado Corn Salsa: Combine the creamy texture of avocado with the crunch of fresh corn in this Avocado Corn Salsa. It's a refreshing and colorful addition to any summer barbecue. Perfect for topping grilled meats or simply enjoying with tortilla chips.

Chipotle Black Bean Dip: Dive into the smoky, spicy goodness of Chipotle Black Bean Dip. This hearty dip combines black beans with chipotle peppers for a rich and satisfying appetizer. Serve it with vegetable sticks or pita bread for a crowd-pleasing snack.

Ideal Main Courses and Desserts to Pair With Drunken Roasted Salsa

Main Courses:

Grilled Chicken Tacos: Transform your taco night with these Grilled Chicken Tacos. Marinate the chicken in a blend of lime juice, garlic, and cumin for a zesty kick. Grill to perfection and serve on warm corn tortillas. Top with a refreshing mango salsa and a drizzle of chipotle mayo. Pair with a side of black beans and Mexican rice for a complete meal.

Beer-Braised Carnitas: Elevate your dinner with Beer-Braised Carnitas. Slow-cook pork shoulder in a rich mixture of Mexican beer, orange juice, and spices until it’s tender and flavorful. Shred the pork and crisp it up in a hot skillet. Serve with warm tortillas, pickled onions, and a sprinkle of fresh cilantro. This dish pairs wonderfully with a side of elote or Mexican street corn.

Desserts:

Churros With Chocolate Sauce: Churros With Chocolate Sauce are a delightful treat that combines the crispy texture of fried dough with the rich, velvety smoothness of melted chocolate. Imagine biting into a warm, golden churro, its exterior perfectly crisp while the inside remains soft and fluffy. The cinnamon and sugar coating adds a sweet and spicy touch, making each bite a burst of flavor. Dip these delectable churros into a luscious chocolate sauce, made from high-quality dark chocolate and a hint of cream, for an indulgent experience that will leave your taste buds dancing with joy. This dessert is perfect for sharing with friends and family, or for treating yourself to a moment of pure bliss.

Tres Leches Cake: Tres Leches Cake is a moist and decadent dessert that will transport you to the heart of Latin America. This cake is soaked in a mixture of three types of milk: evaporated milk, condensed milk, and heavy cream, giving it an incredibly rich and creamy texture. Each bite melts in your mouth, releasing a symphony of flavors that are both sweet and satisfying. The cake is often topped with a light and airy whipped cream frosting, adding a touch of elegance and a hint of vanilla. Garnish with fresh berries or a sprinkle of cinnamon for an extra layer of flavor and visual appeal. This dessert is perfect for special occasions or as a luxurious end to any meal.

Why trust this Drunken Roasted Salsa Recipe:

This drunken roasted salsa recipe is a must-try for any salsa lover. The combination of roasted bell peppers, jalapenos, and serranos brings a smoky depth to the salsa, while the Mexican beer adds a unique twist. Fresh cilantro, lime juice, and tomatoes ensure a vibrant and refreshing flavor. Trust this recipe for its balance of heat, tang, and a hint of malty sweetness. Perfect for parties or as a gourmet snack, this salsa will elevate your culinary game.

Share your thoughts on the Drunken Roasted Salsa Recipe in the Recipe Sharing forum and let us know how it turned out!

FAQ:

How spicy is this salsa?

This salsa has a good kick to it because of the jalapeno and serrano peppers. If you’re not into super spicy, you can reduce the number of these peppers or remove the seeds.

Can I use a different type of beer?

Absolutely! Any light Mexican beer works great, but feel free to experiment with your favorite beer. Just keep in mind that darker beers might change the flavor profile a bit.

How long does this salsa last in the fridge?

This salsa should stay fresh for about 3-5 days when stored in an airtight container in the refrigerator. Just give it a good stir before serving.

Can I make this salsa without roasting the peppers?

You can, but roasting the peppers adds a nice smoky flavor that really enhances the salsa. If you’re short on time, you can skip the roasting, but the taste will be a bit different.

What can I serve this salsa with?

This salsa is super versatile! It’s great with tortilla chips, on tacos, over grilled meats, or even as a topping for scrambled eggs. The possibilities are endless!