Drunken Roasted Salsa Food
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.
Provided by Christiana
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 40
Number Of Ingredients 14
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
QUICK-ROASTED SALSA
Provided by Ree Drummond : Food Network
Categories condiment
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
- Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.
CLASSIC ROASTED SALSA
Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
- Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
- Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
- Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.
Nutrition Facts : Calories 9 g, Fiber 1 g
SALSA BORRACHA OR DRUNK SALSA
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
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
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