Alcohol-Infused Roasted Salsa

Ingredients 0/13

Step 1

Warm your oven’s broiler and lining a baking sheet with foil. Cut the green and red bell peppers, jalapenos, and serrano peppers in half lengthwise, then remove and toss the stems and seeds. Arrange the peppers on the baking sheet and brush them lightly with olive oil. Pop them under the broiler for about 3 to 5 minutes, until their skins get nicely blackened and blistered.

Step 2

Once they’re out of the oven, transfer the peppers to a bowl and cover it with plastic wrap. Let them steam for around 10 minutes—that will make peeling the skins super easy. When the skins are loosened, peel them off and discard.

Step 3

Toss the peeled peppers into a blender along with the chopped onion, tomato, garlic, cilantro, canned diced tomatoes with their juice, lime juice, salt, pepper, and a splash of beer. Blend everything until it reaches the texture you like.

Step 4

Pour the salsa into a bowl and chill it in the fridge for about half an hour to let the flavors come together before serving.