Best 2 Drunken Roasted Salsa Recipes

Indulge in a culinary journey with Drunken Roasted Salsa, a vibrant and flavorful salsa that captures the essence of Mexican cuisine. This tantalizing salsa boasts a unique blend of roasted tomatoes, onions, and peppers, infused with the smooth taste of beer and a hint of tequila. With three distinct variations – Classic Drunken Salsa, Black Bean and Corn Drunken Salsa, and Pineapple Mango Drunken Salsa – this recipe caters to diverse taste preferences. Explore the bold flavors of the classic version, featuring roasted tomatoes, onions, and jalapeños, or embrace the zesty twist of the black bean and corn variation. For a tropical twist, the pineapple mango salsa offers a sweet and tangy explosion of flavors. Elevate your culinary creations with Drunken Roasted Salsa, the perfect accompaniment to chips, tacos, burritos, or any Mexican-inspired dish.

Check out the recipes below so you can choose the best recipe for yourself!

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

SALSA BORRACHA (DRUNK SALSA)

Salsa Borracha (Drunk Salsa) image

This is a special salsa that you can serve with Mexican tacos, fajitas, chicken or over eggs. I am from Mexico and we love it !!!. Viva Mexico! Leave the seeds in the peppers for a spicier salsa.

Provided by ALI GARCIA

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

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

4 fresh tomatoes
10 fresh jalapeno peppers, halved lengthwise and seeded
1 (12 fluid ounce) bottle Mexican beer
½ cup water, or as needed
1 clove garlic
1 slice onion
salt to taste

Steps:

Place the tomatoes and jalapenos into a saucepan, and pour the beer over them. Add enough water so that the tomatoes and jalapenos are covered. Simmer over medium heat until soft. Remove from heat, and let cool slightly.
Transfer the tomatoes and jalapenos to a blender, and add the garlic and onion. Pulse until well blended. Add some of the cooking liquid to help with blending if necessary. Taste, and season with salt.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 5.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 1.1 g, Sodium 5.3 mg, Sugar 2.4 g

Tips:

Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your salsa, so be sure to choose ripe, juicy tomatoes that are in season. Heirloom tomatoes are a great option for their unique flavors.
Don't be afraid to experiment with different types of peppers: The type of pepper you use will determine the heat level of your salsa. For a mild salsa, use poblano or Anaheim peppers. For a medium salsa, use serrano peppers. And for a hot salsa, use habanero peppers.
Roast your vegetables before blending them: Roasting the vegetables will help to concentrate their flavors and give your salsa a smoky, charred flavor.
Use fresh herbs and spices: Fresh herbs and spices will add brightness and depth of flavor to your salsa. Cilantro, oregano, cumin, and garlic are all great options.
Let your salsa rest before serving: This will allow the flavors to meld and develop. You can store your salsa in the refrigerator for up to a week.

Conclusion:

Drunken Roasted Salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for tacos, burritos, nachos, and grilled meats. And it's also great as a dip for chips or vegetables. So next time you're looking for a quick and easy way to add some flavor to your meal, give Drunken Roasted Salsa a try!