Summer Salsa with a Shot (Food Network Kitchens) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 clove garlic |
2 teaspoons kosher salt, plus additional for seasoning |
4 medium ripe tomatoes, cored and diced |
1/4 medium red onion, finely diced |
1 jalapeno, stemmed and minced (with seeds for more heat) |
1/4 cup chopped fresh cilantro |
1 to 2 tablespoons silver tequila (optional) |
white corn tortilla chips, for dipping |
Directions:
1. 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.
2. Serve immediately or cover with plastic wrap and set aside for 1 hour at room temperature. Serve with the tortilla chips.
3. 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.Recipe modified on 8/5/10
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