I had a surplus of tomatoes about to go too ripe on the counter right before Labor Day. I made this salsa and topped a burger with it. It's got a kicky tang with just a background hint of the tequila's bite. Salsa aficionados, know this...this is not a traditional spicy salsa. I added just a hint of heat with a bit of cayenne pepper. But don't overdo it; you don't want to overshadow the brightness of the salsa.
Tequila-Spiced Salsa
Adapted from Cooking Light magazine.
Makes 3 cups.
2 cups chopped seeded tomato
1 cup chopped onion
1/2 cup chopped fresh cilantro
1/3 cup chopped peeled avocado
2 tablespoons fresh lime juice
1 tablespoon tequila
1 tablespoon garlic salt
1 teaspoon cayenne pepper
Combine all ingredients in a bowl, tossing gently.
Saturday, September 19, 2009
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