Margarita Jalapeno Salsaother sauce, salsa 1/2 cup cubed tomato, 1/2 cubes 1/2 cup chopped red or white onion 4 each or more copped jalapenos 1 each clove garlic, minced 1/2 teaspoon salt 1/4 cup gold or white tequila 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. |
