Drunk Salsa Food

DRUNK SALSA RECIPE

Steps:

• Slightly toast the already cleaned and deveined Pasilla Peppers in a medium hot grilled alone the garlic clove. The pasilla peppers will take just a few seconds to toast. Remove promptly since dried peppers develop a bitter taste is over toast or burnt.
• Transfer peppers to a bowl and cover with warm water, let them soak for about 15 minutes until soft.
• Combine drained peppers, beer, water, and garlic clove in your blender or food processor, process until you have a fine and smooth sauce.
• Place salsa in a serving bowl, season with salt and sprinkle with cheese and diced onion.

SALSA BORRACHA OR DRUNK SALSA

Steps:

• Melt butter over medium low heat in a saucepan. Add the garlic, chili powder, and jalapenos and saute.
• When the mixture begins to foam add the remaining ingredients and bring to a boil. Simmer for 5 minutes.
• Remove from heat and serve with tortilla chips.

DRUNK GERMAN

Steps:

• Pour Jagermeister into tall glass. Add root beer and stir.

DRUNKEN ROASTED SALSA

Steps:

• 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.