Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Tomato-based pico de gallo |
| ½ cup | Chopped red onions |
| ½ cup | Packed fresh cilantro; (stems can be included) |
| 4 tablespoons | Olive oil |
| 3 \N | Chipotles en abodo; with clinging sauce |
| 2 tablespoons | Tequila |
| 2 tablespoons | Fresh lime juice |
| ½ cup | Dark beer |
In a food processor, puree the pico de gallo with red onions, cilantro, 2 tablespoons of the olive oil, the chipotles, tequila, and lime juice. Stir in the beer.
Posted to FOODWINE Digest by Cat & Eileen <interzon@...> on Apr 3, 1998