Fact: Homemade salsa is tastier and healthier than the store-bought jarred stuff.
Fact: People really like to say sal-saaahhhh!
Spicy things fly out of the fridge and cabinets in split seconds in my house. So when I make salsa, hot sauce, or buffalo wings, I make a lot of it!
It is seriously the easiest thing to pre-make for a party or get together. Here is how I do it:
I roughly chop all the veggies. Put them in a large Pyrex dish. Cover them in beer and seasonings. Roast it in the oven for an hour. Let it cool. Add in the cilantro and crushed tomatoes. Toss it in a blender. Puree until smooth. Ta-da! There is your showstopper salsa.
Trust me, people will be asking “What kind of salsa is this?”
When you say, “I made this myself.” They will be asking for the recipe!
You are welcome in advance.
Ingredients
2 Large Hot House Tomatoes
2 Red Peppers
2 Jalapenos, 1 seeded and 1 with the seeds still in it
½ Red Onion
3 Cloves of Garlic
1 Cup of Light Beer
1 Teaspoon of Salt
½ Teaspoon of Pepper
¼ Teaspoon Crushed Red Pepper
A Handful of Fresh Cilantro Leaves
1 Cup Canned Crushed Tomatoes
Preheat the oven to 350 degrees. Remove the core/stem and seeds from the red peppers. Roughly chop all the vegetables. Place the veggies along with the garlic cloves in a large Pyrex dish.
Add the beer and season with salt, pepper, and crushed red pepper. Roast in the oven for an hour.
Let the salsa completely cool. Add the cilantro and crushed red pepper. Place all the contents of the Pyrex dish into a blender. Puree until completely smooth and liquefied. If the salsa looks a bit too thick, add a little bit of water to thin it out.
Hey! Just found your site, and I think it’s awesome! I congratulate you on being able to be funny through text… that’s hard to do! I can’t wait to try this salsa… I’ve nevcer roasted the peppers before making the salsa, but it sounds like a great addition! And beer?! Genius.
This looks SO good!! I love everything about this. Bookmarking for sure 🙂 I live on salsa and chips..whenever I go to Mexican restaurants, I’m always like “where’s my chips and dip?!” haha
Oh man oh man, this sounds good. I might even be able to get a certain someone to get over his aversion to tomatoes with this salsa, since its smooth and not chunky. And if not, more for me.
Huevos Rancheros Cups
August 15, 2012 at 8:47 am[…] Salsa, avocado, and jalapenos (optional toppings) […]
Cinco de Mayo Extravaganza | Sarcastic Cooking
May 6, 2012 at 3:53 pm[…] Roasted Red Salsa […]
Emily @ She Makes and Bakes
March 29, 2012 at 2:38 pmBeer? I’m so intrigued…I definitely have to try this salsa now!
Raquel @ Ovenmitts Blog
March 29, 2012 at 12:27 pmHey! Just found your site, and I think it’s awesome! I congratulate you on being able to be funny through text… that’s hard to do! I can’t wait to try this salsa… I’ve nevcer roasted the peppers before making the salsa, but it sounds like a great addition! And beer?! Genius.
Julie @ Table for Two
March 29, 2012 at 9:44 amThis looks SO good!! I love everything about this. Bookmarking for sure 🙂 I live on salsa and chips..whenever I go to Mexican restaurants, I’m always like “where’s my chips and dip?!” haha
Mary Ellen @ Pâte à Chew
March 29, 2012 at 6:03 amThis looks great, I love homemade salsa. The addition of the beer is particularly nice 🙂
Stephie @ Eat Your Heart Out
March 29, 2012 at 4:02 amOh man oh man, this sounds good. I might even be able to get a certain someone to get over his aversion to tomatoes with this salsa, since its smooth and not chunky. And if not, more for me.
Cookin' Cowgirl
March 29, 2012 at 2:48 amRoasting bakes everything better….this sounds fantastic!! Buzz!
Jennie @themessybakerblog
March 28, 2012 at 11:58 pmThis looks amazing. I love the addition of the beer. Lovely site you have here.
Stefanie
March 29, 2012 at 12:13 amThanks! The beer thins it out and gives a deep flavor to the salsa.
Robin
March 28, 2012 at 11:34 pmThis looks so awesome. I pinned it. Love it!