You normally drink the tequila, via a margarita, while you enjoy salsa and chips. Now you can both sip and eat that dear tequila. This recipe calls for serranos, hotter than jalapenos, but you are welcome to mix or match at will. And, should you make the salsa and find it a tad hot, you cannot erase the heat but a little brown sugar — one tablespoon at a time — can mute it.
This is not just plain old salsa anymore. This has that tequila kick, combined with lime zest,. The usual suspects, tomato and onion, naturally appear. Vary the type and amount of onion if you desire. And pouring on the cilantro, beyond a simple a single quarter cup is just fine.
You can make this salsa in just few moments of work. You will enjoy it for hours.
Yield: 3 cups
- 1 can [28 ounces] tomatoes
- 3 serrano chiles, seeded and minced
- ½ cup chopped red onion
- ¼ cup tequila
- Grated zest of one lime plus its juice
- ¼ cup chopped fresh cilantro
- 1 teaspoon salt
- ½ teaspoon black pepper
By hand or with a food processor, coarsely chop the ingredients and stir to combine. Taste and adjust for salt or pepper. Cover and refrigerate. Before serving, stir again and double check the salt and pepper.
Source: The 50 Best Salsas by Christie and Thomas Katona