Or more fresh Jalapeno chiles; very finely minced (remove seeds & ribs for milder salsa)
1
cloves garlic minced
1/2 Teelöffel
Salt
1/4 Tasse
Gold or white tequila
die Zubereitung:
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. Good on seafood, chicken & any kind of chops. Combine all ingredients and let stand at least 30 minutes at room temperature. Taste & adjust seasonings. Makes about 1-1/2 cups.
From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,
