Enjoy the rich and flavorful Gluten-Free Salsa Borracha, perfect for parties or as a zesty topping for your favorite dishes. The gluten-free beer adds a unique twist to this classic Mexican salsa.
Ingredients: 2 cups diced tomatoes. 1/2 cup chopped onions. 2 cloves garlic, minced. 1/4 cup gluten-free beer. 2 tablespoons lime juice. 2 teaspoons chili powder. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons chopped fresh cilantro. 1 jalapeo pepper, seeded and finely chopped optional for heat.
Instructions: Add a little oil to a skillet and set it over medium heat. Cook the onions and garlic for about three minutes, until they turn clear. After you add the diced tomatoes, cook for another 5 minutes while stirring every now and then. Add the gluten-free beer and let it cook for two minutes to lower the alcohol level. Salt, black pepper, chili powder, cumin, and lime juice should all be mixed in. If you want more heat, add the jalapeo pepper. Turn down the heat and let the mixture simmer for 10 to 15 minutes. This will let the flavors blend and the salsa get thicker. Take it off the heat and add the chopped cilantro. Before you serve the salsa, let it cool down to room temperature. For a stronger flavor, you can also put it in the fridge for a few hours. You can eat it with gluten-free tortilla chips or add it to your favorite foods as a sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Nicole Edmond