| 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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