| 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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