Drunken Fruit Salsa Food

SALSA BORRACHA OR DRUNK SALSA

Salsa Borracha or Drunk Salsa image

Just the name cracks me up! This is a great salsa! It might seem unusual for you but serve this warm! It is a great change of pace! This is also great on top of tacos or enchiladas or anything!

Provided by Mamas Kitchen Hope

Categories Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons butter
4 garlic cloves, minced
4 tablespoons chili powder
4 jalapenos, diced
2 cups diced tomatoes
2 tablespoons tomato paste
1/2 cup beer

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.

Nutrition Facts : Calories 107.9, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 323.7, Carbohydrate 11.2, Fiber 3.5, Sugar 4.6, Protein 1.9

DRUNKEN ROASTED SALSA

Drunken Roasted Salsa image

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.

Provided by Christiana

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 40m

Yield 40

Number Of Ingredients 14

Ingredients

½ green bell pepper
½ red bell pepper
2 fresh jalapeno peppers
2 serrano peppers
2 tablespoons olive oil
¾ large white onion, cut into large chunks
½ large fresh tomato, chopped
3 cloves garlic
¼ cup cilantro leaves
1 (12 ounce) can canned diced tomatoes with their juice
2 tablespoons fresh lime juice
½ teaspoon salt
½ teaspoon ground black pepper
3 fluid ounces Mexican beer

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.

Nutrition Facts : Calories 11.9 calories, Carbohydrate 1.1 g, Fat 0.7 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 43.1 mg, Sugar 0.5 g

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