Ingredients
½green bell pepper
½red bell pepper
2fresh jalapeño peppers
2serrano peppers
2tbspolive oil
¾large white onion,cut into large chunks
½large fresh tomato,chopped
3garlic cloves
¼cupcilantro leaves
12oztomatoes,(1 can) canned, diced, with juice
2tbspfresh lime juice
½tspsalt
½tspground black pepper
3fl ozMexican beer
Preparation
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 a baking sheet and brush the peppers with olive oil.
Roast peppers under the broiler until the skin blackens and blisters for 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap.
Allow the peppers to steam until the skins loosen for 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.
