Tuesday, July 7, 2015

Salsa Borracha (Drunken Salsa)

Author: Anna Wall


5 jalapenos
3 medium onions
6 roma tomatoes
3 avocados
salt to taste


The how-to:

Roast the onions, jalapenos and roma tomatoes over open fire or on the BBQ on high heat until the peel is charred.

Put the jalapenos, tomatoes and onions into separate plastic bags to steam for seven to ten minutes.

Peel the onions, tomatoes, jalapenos and seed only the jalapenos.

Put the onions, tomatoes, jalapenos into a large bowl add the avocados, salt and squash it all together with a clean beer bottled.

Serve with chips, tostadas, over tacos, hamburgers, hot dogs, in a tortilla, or any other dish you like.

*Leave all the peel on the onions to roast them.

*If you like your salsa really spicy, leave some of the seeds from the jalapenos in the salsa.

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