Recipe - Margarita Jalapeno Salsa

One half cup Cubed tomato (1/2inch
cubes)
One half cup Mediumfinechopped red or
white onion
4 Or more fresh Jalapeno
chiles; very finely minced
(remove seeds & ribs for
milder salsa)
1 Clove garlic; minced
One half teaspoon Salt; or to taste
One fourth 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. 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 1One half cups.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.