Summer Salsa with a Shot
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 83
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 15 mg
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 83
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 15 mg
Ingredients
Directions
- Smash the garlic clove, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Mix the garlic, tomatoes, onion, jalapeno, and cilantro in a serving bowl. Add the tequila, if desired, and season with the remaining salt, adding more to taste if necessary.
- Serve immediately or cover with plastic wrap and set aside for 1 hour at room temperature. Serve with the tortilla chips.
Cook’s Note
The best tomatoes--juicy with a bright, summer-sweet taste--are vine-ripened. A cue for great taste is a deep, rich color all the way up to the stem, but a full tomato aroma counts too. Don't be shy: It's OK to sniff a tomato. Store your tomatoes at room temperature, not in the refrigerator; chilling deadens their taste and mars their texture. Why mash instead of mince garlic? For raw dips and sauces, when the garlic is reduced to a smooth paste, it flavors a dish more evenly and less harshly than if added in pieces. Another reason to love this "smushing": It's quicker than mincing.
