| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salsas, Sauces | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Cubed tomato, 1/2 " cubes |
| 1/2 | c | Chopped red or white onion |
| 4 | Or more copped jalapenos | |
| 1 | Clove garlic, minced | |
| 1/2 | t | Salt |
| 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. 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 1 1/2 cups. Source: Jane Butel's Hotter Than Hell Revised Edition. Posted to MM-Recipes Digest V3 #321 Date: Fri, 22 Nov 1996 01:06:58 -0500 From: BobbieB1@aol.com
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