Name: Drunken Roasted Salsa
Prep time: 25 min
Cook time: 25 min
Yield: 40
Ingredients: Green bell pepper - ½; Red bell pepper - ½; Fresh jalapeno peppers - 2; Serrano peppers - 2; Olive oil - 2 tablespoons; White onion, cut into large chunks - ¾ large; Fresh tomato, chopped - ½ large; Garlic - 3 cloves; Cilantro leaves - ¼ cup; Canned diced tomatoes with their juice - 1 (12 ounce) can; Fresh lime juice - 2 tablespoons; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Mexican beer - 3 fluid ounces

Ingredients for - Drunken Roasted Salsa

1. Green bell pepper ½

2. Red bell pepper ½

3. Fresh jalapeno peppers 2

4. Serrano peppers 2

5. Olive oil 2 tablespoons

6. White onion, cut into large chunks ¾ large

7. Fresh tomato, chopped ½ large

8. Garlic 3 cloves

9. Cilantro leaves ¼ cup

10. Canned diced tomatoes with their juice 1 (12 ounce) can

11. Fresh lime juice 2 tablespoons

12. Salt ½ teaspoon

13. Ground black pepper ½ teaspoon

14. Mexican beer 3 fluid ounces

How to cook deliciously - Drunken Roasted Salsa

1 . Stage

Preheat oven to broil. Line a baking sheet with foil.

2 . Stage

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.

3 . Stage

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.