Margarita jalapeno salsa (hot)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cubed tomato, 1/2 \" cubes |
| ½ | cup | Chopped red or white onion |
| 4 | eaches | Or more copped jalapenos |
| 1 | each | Clove garlic, minced |
| ½ | teaspoon | Salt |
| ¼ | cup | Gold or white tequila |
Directions
A splash of tequila makes all the difference in this robust salsa; it has a way of mellowing the searing nature of terrifically hot foods.
I like this sauce on seafood, chicken, and any king of chops - pork, veal or lamb.
Combine all ingredients and let stand for at least 30 minutes at room temperature. Taste and adjust seasonings. Makes about 1½ cups.
Source: Jane Butel's Hotter Than Hell Revised Edition.