THE RECIPE JOURNAL · Appetizer
Intoxicated Roasted Salsa
This smoky, flavorful salsa is perfect for spicing up any gathering with a little extra kick. Made with roasted ingredients and a splash of your favorite spirit, it’s sure to become a new party favorite.
FROM THE KITCHEN • Intoxicated Roasted Salsa
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by preheating your oven’s broiler and lining a baking sheet with foil. Cut the green and red bell peppers, jalapenos, and serranos in half lengthwise, then remove the stems and seeds. Arrange them on the baking sheet and brush each piece lightly with olive oil. Pop them under the broiler and roast until the skins get blackened and blistered—this usually takes about 3 to 5 minutes.
02
Step 2
Once they’re roasted, transfer the peppers to a bowl and cover it with plastic wrap. Let them steam for around 10 minutes so the skins loosen up, making them easier to peel off. After that, peel away the skins and discard them.
03
Step 3
Next, toss the peeled peppers into a blender along with the onion, tomato, garlic, cilantro, diced tomatoes with their juice, lime juice, salt, pepper, and beer. Blend everything until it’s as chunky or smooth as you like. Pour the salsa into a bowl and pop it in the fridge to chill for about half an hour before serving.
Why you’ll love it
This salsa has a bold and smoky flavor with a hint of sweetness from the roasted ingredients. The touch of alcohol adds depth and complexity, making it perfect for parties or casual gatherings. It’s easy to make and brings a fresh twist to your usual salsa.
How to serve
Serve this salsa with warm tortilla chips, grilled meats, or as a topping for tacos and burritos. It also pairs well with scrambled eggs or avocado toast for a flavorful boost.
Storage & leftovers
Store the salsa in an airtight container in the refrigerator for up to 4 days. Stir it well before serving, as the ingredients may settle or separate slightly over time. For longer storage, consider freezing in small portions.
