Best Drunken Salsa Recipes

DIP TRIO: GUACAMOLE, BLACK BEAN SALSA AND DRUNKEN PICO DE GALLO

Steps:

• For the Guacamole: Halve avocados, remove pits and scoop each half out of the skin with a metal soup spoon. Set up a wire rack over a mixing bowl. Press each avocado half down through the wire rack into the bowl, dicing it.Add remaining ingredients to avocado and gently mix it all together. Try not to make the avocado smooth from the mixing.
• For the salsa: Heat oil in a saute pan. Add onions and saute for 2 minutes. Add garlic and bell peppers and saute until soft and fragrant. Add tomatoes and cumin and cook for 1 minute. Turn off heat and stir in black beans and cilantro. Season to taste with salt and pepper.
• For the Pico de Gallo: Combine all ingredients in a medium mixing bowl. Cover and set aside to let flavors meld together.

DRUNKEN FRUIT SALSA

Steps:

• Stir together mango, strawberries, kiwi, jalapeno, mint, and rum in a glass bowl. Refrigerate for 1 to 3 hours, stirring once or twice.

DRUNKEN PEACHANERO SALSA

Steps:

• Toss together the canned peaches, fresh peach, onion, habanero pepper, and cilantro in a mixing bowl; stir. Pour the lime juice, tequila, and olive oil over the mixture and mix well. Season with salt and pepper. Cover; refrigerate overnight or 8 hours before serving.

DRUNKEN PIRATE SHRIMP WITH TROPICAL SALSA

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.

DRUNKEN SALSA

Steps:

• 1. Husk tomatillos and place in a saucepan. Cover with water and add garlic cloves. Bring to a boil and simmer for a few minutes until nearly tender. Drain. Smash garlic cloves up a little.
• 2. Roast onion slices and entire jalapeno (or two, if desired) on a fire until slightly charred and rather soft. You want some black on them. That is so much flavor! It helps to thread the onion slices on a metal skewer. I do this on my gas stove. Just put it right on the grate. Watch every second and turn as needed. You could also do this on a countertop grill or a dry heavy skillet (not non stick due to high heat).
• 3. Remove stem from jalapeno (or two, if desired) and place all ingredients in a blender adding about 1/4 cup of beer. Just try the one pepper first. I NEVER saw my friend use more than one.
• 4. Pulse in a blender until thoroughly mixed and the consistency you desire. Adjust seasonings and add more beer if too thick. It gets better as it sits. If you need more heat, add the other pepper if needed. I never saw my friend use more than one. If you roasted one and do not need it, just freeze for later use.
• 5. Serve as a condiment or with chips.
• 6. The roasting of the onion and pepper is so important to this sauce and truly gives it a unique flavor.

DRUNKEN ROASTED SALSA

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.