Chili Beer Salsa
Description
It really is a no-brainer that a chili beer salsa would be made with one of the Chili Beers that are popping up everywhere. But if you can’t take the heat, there’s no need to leave the kitchen – just swap in a Pale Lager or Vienna Lager, and start eating and chugging!
Pair with: Chili Beer, Pale Lager, Vienna Lager
Ingredients
5 dried chile peppers, such as ancho chiles
1 cup beer of your choice, at room temperature, preferably the same beer you’re pairing with the dish
1 clove garlic
Freshly squeezed juice of 1 orange
1/4 medium onion, chopped
Salt, to taste
Directions
Chili Beer Salsa
It really is a no-brainer that a chili beer salsa would be made with one of the Chili Beers that are popping up everywhere. But if you can’t take the heat, there’s no need to leave the kitchen – just swap in a Pale Lager or Vienna Lager, and start eating and chugging!
Pair with: Chili Beer, Pale Lager, Vienna Lager
5 dried chile peppers, such as ancho chiles
1 cup beer of your choice, at room temperature, preferably the same beer you’re pairing with the dish
1 clove garlic
Freshly squeezed juice of 1 orange
¼ medium onion, chopped
Salt, to taste
Toast the chile peppers in a small skillet over medium heat, cooking them until they blister. Stem the chiles and split them open. Remove the veins and seeds. Place the chile peppers in a small bowl. Soak the pepers in the beer for 20 to 30 minutes, or until very soft. Place the chile peppers, beer, garlic, and orange juice in a blender, and puree until the mixture is smooth. Stir in the chopped onion and add salt to taste. Yields 2 cups
Special notes
Recipe courtesy of John Schlimm from ‘The Ultimate Beer Lover’s Happy Hour’.
