Drunken Salsa Recipes

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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

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

DRUNK SALSA RECIPE



Drunk Salsa Recipe image

Yes, I know, you must be thinking... "drunk" what? Yes, salsa borracha or drunk salsa is a very famous salsa in Mexico City and the central states, usually served with a good portion of Lamb or goat barbacoa (steamed). The peppers used to make this salsa are called "Pasilla" peppers.

Provided by Mely Martínez

Categories     Salsas

Time 25m

Number Of Ingredients 7

4 Pasilla Peppers (cleaned, devein and seeds removed)
1 garlic clove
0.5 cup light beer*
0.5 cup water
Salt to taste
1/3 cup white onion (finely diced)
1/4 cup crumbled dried cheese**

Steps:

  • Slightly toast the already cleaned and deveined Pasilla Peppers in a medium hot grilled alone the garlic clove. The pasilla peppers will take just a few seconds to toast. Remove promptly since dried peppers develop a bitter taste is over toast or burnt.
  • Transfer peppers to a bowl and cover with warm water, let them soak for about 15 minutes until soft.
  • Combine drained peppers, beer, water, and garlic clove in your blender or food processor, process until you have a fine and smooth sauce.
  • Place salsa in a serving bowl, season with salt and sprinkle with cheese and diced onion.

Nutrition Facts : ServingSize 1 Tbsp, Calories 8 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 1 g, Sugar 1 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

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

SALSA BORRACHA



Salsa Borracha image

Provided by Marcela Valladolid

Categories     condiment

Time 15m

Yield 1 cup (about 4 servings)

Number Of Ingredients 7

8 dried pasilla chiles* or dried ancho chiles
1 cup fresh orange juice
1/2 cup golden tequila
1 garlic clove, minced
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup crumbled anejo cheese** or feta cheese

Steps:

  • Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.
  • Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.

SALSA BORRACHA OR DRUNK SALSA



Salsa Borracha or Drunk Salsa image

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

3 tablespoons butter
4 garlic cloves, minced
4 tablespoons chili powder
4 jalapenos, diced
2 cups diced tomatoes
2 tablespoons tomato paste
1/2 cup beer

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

DRUNKEN PIRATE SHRIMP WITH TROPICAL SALSA



Drunken Pirate Shrimp With Tropical Salsa image

This recipe actually won Contessa's "Cook Like a Pirate" recipe contest, so I was pretty excited about it! It's a very nice light meal and the pirate theme is fun for the whole family.

Provided by Korkin

Categories     Hawaiian

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14

1 cup coconut rum
1/2 cup pineapple juice
1/2 cup red onion, minced
1 tablespoon garlic, minced
1 tablespoon red pepper flakes
1 teaspoon kosher salt
1 piece fresh ginger, peeled
12 large shrimp, thawed and peeled
1 mango, diced small
1 avocado, diced small, reserve peels
1/2 cup fresh pineapple, diced small
2 tablespoons cilantro, chopped
2 tablespoons red onions, minced
2 tablespoons lime juice

Steps:

  • In a saute pan, add rum, pineapple juice, red onion, garlic, red pepper, salt, and ginger.
  • Bring to simmer on medium heat.
  • Let cook for 5-7 minutes, to allow the flavors of the vegetables to let out.
  • Gently drop shrimp into the pan and braise on medium low heat until pink, about 4 minutes.
  • Remove shrimp and arrange half in each avocado skin "chests".
  • Serve with rice for a fuller meal.
  • For salsa, after chopping all ingredients to appropriate size, mix together and season with salt and pepper.
  • Let sit for at least 30 minutes to marinate.
  • Serve over hot shrimp, to look like an opened chest of buried treasure.
  • Drizzle pan sauce over the whole dish for extra flavor.

Nutrition Facts : Calories 620.9, Fat 16.4, SaturatedFat 2.5, Cholesterol 63.8, Sodium 949.8, Carbohydrate 48.8, Fiber 10.9, Sugar 28.5, Protein 12.6

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