Yield: 1 servings
Measure | Ingredient |
---|---|
3 pounds | Fresh tomatoes; diced |
2 ounces | Jose Cuervo Gold tequila |
1 tablespoon | Fresh cumin; ground |
1 tablespoon | Chili powder |
1 ounce | Fresh lime juice |
2 tablespoons | Grape seed oil |
1 tablespoon | Fresh basil; chopped |
1 tablespoon | Fresh oregano; chopped |
2 tablespoons | Fresh cilantro; chopped |
4 tablespoons | Fresh garlic; chopped |
1 large | White onion; chopped |
8 mediums | Green onions; chopped |
2 mediums | Shallots; chopped |
2 larges | Green chiles; chopped |
1 large | Bell pepper; chopped |
1 large | Red bell pepper; chopped |
2 larges | Fresno chiles; chopped |
6 larges | Jalapenos; chopped |
2 larges | Serrano; chopped |
4 larges | Habanero; chopped |
1 tablespoon | Crushed red pepper |
4 \N | Celery stalks; chopped |
Mix ingredients together in an appropriate container, cover with a moist paper towel and place in refrigerator. Allow 24 hours to pass before serving.
Posted to CHILE-HEADS DIGEST by "California Technologies" <webmaster@...> on Apr 29, 1999, converted by MM_Buster v2.0l.