Margarita Jalapeno Salsa (Hot)

         Yield: 1 Servings
Categories: Salsas, Sauces

1/2 c Cubed tomato, 1/2 " cubes 1/2 c Chopped red or white onion 4 Or more copped jalapenos 1 Clove garlic, minced 1/2 ts Salt 1/4 c 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 1/2 cups.