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Pico de Cuervo: Red Salsa With Cilantro and Tequila

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For me, there is nothing that screams summer like salsa slightly chilled and just out of the fridge. Fresh tomatoes, onions, cilantro and other ingredients combine for a taste that is unbeatable, especially if the ingredients come from your own garden.

Over the years, I have experimented with many recipes. However, a couple of years back, I stumbled upon the ingredients that put fresh salsa in a whole other category: chipotle and tequila.

For the recipe, you will need the following ingredients:

  • 5 large ripe tomatoes
  • 1 medium onion (I prefer red onion)
  • 4 cloves of garlic (or more to taste)
  • 1/2 cup finely chopped cilantro
  • 1/8 cup of lemon, or lime juice
  • 1 tea spoon of chipotle powder
  • 1/4 cup of Jose Cuervo Gold (or similar tequila to taste)
  1. Chop the tomatoes, but leave them slightly chunky.
  2. Then, finely dice the onion and garlic, and cilantro. These need to be small to spread the flavor through the sauce. It is even better if all, or some of the produce comes fresh from your own summer garden. Be sure to wash all of the produce thoroughly as we will not be cooking the sauce. This is served raw and fresh.
  3. Add the chopped items to a serving bowl and add the lemon, chipotle powder.
  4. Finally, add the tequila.

The trick to using the tequila is to get just the right amount so that the alcohol notes do not overpower the other ingredients. It should be in harmony with, and add a rich undertone to the flavor. If you do it right, your guests may not even notice your secret ingredient.

Be sure to chill the salsa an hour, or two in the fridge before serving. This gives the flavors the salsa time to blend. Serve this with some crispy, high quality (preferably organic) tortilla chips. What more could you ask… the cool, rich taste of summer in a bowl.

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About Jerald Cumbus