Mexican beer salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Dried ancho chiles |
| 6 | larges | Ripe tomatoes |
| ¾ | cup | Diced white onions |
| 4 | eaches | Cloves garlic |
| 1 | tablespoon | Coarse salt |
| ½ | teaspoon | Black pepper |
| ½ | cup | Mexican beer |
| ½ | cup | Chopped cilantro leaves |
Directions
Preheat oven to 400 degrees. Soak anchos in hot water until soft, about 10 to 15 minutes. Drain water and stem and seed chiles. (Use gloves.) Place tomatoes, onion, garlic, and chiles in a roasting pan and roast in oven for 20 minutes until skins of tomatoes char.
Remove and place all in blender or food processor and pulse briefly until pureed but still chunky. Pour into saucepan and bring to a simmer. Stir in salt, pepper and beer. Remove from heat and add cilantro. Serve warm. Makes 4 cups. Source: Neil Stuart, San Diego Chief
Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 01-27-95