Recipe - Margarita Jalapeno Salsa (Hot)

One half cup Cubed tomato, One half " cubes
One half cup Chopped red or white onion
4 Or more copped jalapenos
1 Clove garlic, minced
One half teaspoon Salt
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. 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 One half cups.

Source: Jane Butel's Hotter Than Hell Revised Edition.
Posted to MMRecipes Digest V3 #321

Date: Fri, 22 Nov 1996 01:06:58 0500

From: BobbieB1@aol.com