| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauce | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Cubed tomato (1/2-inch cubes) |
| 1/2 | c | Medium-fine-chopped red or white onion |
| 4 | Or more fresh Jalapeno chiles; very finely minced (remove seeds & ribs for milder salsa) | |
| 1 | Clove garlic; minced | |
| 1/2 | ts | Salt; or to taste |
| 1/4 | c | Gold or white tequila |
INSTRUCTIONS
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. Good on seafood, chicken & any kind of chops. Combine all ingredients and let stand at least 30 minutes at room temperature. Taste & adjust seasonings. Makes about 1-1/2 cups. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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