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.