Regional Salsas

• 3 chile peppers cascabel
• 2 tomatoes ripe
• 1 clove garlic
• salt
• water if needed
• 3 tomatoes ripe, diced
• 1/4 onion diced
• 2 chile peppers serrano, diced, may substitute jalapenos
• 1/2 cup beer
• 1 tablespoon oil
• salt
• queso fresco cubed, may substitute feta cheese

1. Cascabel Chile Salsa
2. Puree the chile peppers, tomatoes, garlic, and salt together in the blender. If too thick, add water.
3. Salsa Borracha
4. Heat the olive oil in a skillet and saute the chile pepper and onion together until the onion is transparent. Add half of the beer and cook for 1 minute.
5. Stir in the tomato, salt, and the rest of the beer and let cook for 1-2 minutes, until it begins to boil..
6. Remove from heat, place into a bowl, and sprinkle with cheese.

peppers cascabel, tomatoes, clove garlic, salt, water, tomatoes, onion, peppers serrano, beer, oil, salt, queso fresco

Taken from www.yummly.com/recipe/Regional-Salsas-530289 (may not work)