Don’t you just love it?
I thought Happy Hour Thursday last week, where we kicked off the weekend with spicy Jalapeno Margaritas, needed a little friend. But, when friends get together, sometimes things tend to get a little crazy. Especially when Tequila is involved.
And then, the next thing I knew…I might’ve accidentally, somewhat intentionally, sorta purposely toppled the Tequila over into the salsa.
So. there you have it. That’s how this came to be the you-need-to-have-it Tequila-Spiked Salsa recipe.
Now this salsa recipe is perfect for warm tortilla chips, but it’s destined for this coming Thursday’s burger recipe.
Don’t you think that weekends and summertime not only begs to fire up the grill, but wants fresh new salsas in all shapes, forms and colors?
So, enjoy this fabulous salsa this weekend with chips and a Cerveza ~ or those fabulous Jalapeno Margaritas everyone was raving about. Or, come back on Thursday and put it all together with a spicy, juicy burger.
With this salsa, use the brightest red, ripest Roma tomatoes mixed with rich, smooth avocado, coarsely chopped fresh garlic and the bite of onion. Add some freshly squeezed lime juice, chopped fresh cilantro, add the kick of Tequila, and you’ve got yourself a fiesta!
- 2 cups chopped seeded Roma tomato
- 1 cup chopped onion
- ½ cup chopped fresh cilantro
- 1 whole peeled, pitted, chopped avocado
- 2 tablespoons fresh squeezed lime juice
- 2 teaspoons tequila
- ½ teaspoon kosher salt
- 2 garlic cloves, minced
- Combine all ingredients in a medium-sized bowl and toss gently.
- *Refrigerate for 30 minutes (for the flavors to infuse) or serve immediately.
Recipe adapted from Cooking Light magazine June 2003 issue @ Tequila Spiked Salsa.