The Best Tequila Salsa Recipe You'll Ever Try

Don't you absolutely love new recipes? I know I do! Which is why I'm gathering a lot of new recipes to use with all the fresh produce that I can find nearby. One of the best produce items I like to buy are tomatoes. I adore tomatoes, and I love this salsa recipe! And I think you will too!

The Best Tequila Salsa Recipe You'll Ever Try

I got two large tomatoes from GlenMark Farms and made my salsa. This is a fresh salsa, not intended to be canned or jarred. We eat this up within a week's time. We use it on eggs, eat it on chips, and have even used it on grilled chicken breasts.  All equally delicious! You have to try it!

Tomato selection this week at GlenMark Farms.

Yield: 32

Author: Terri Steffes

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Tequila Salsa

Spiked salsas are all the rage this summer. Give this one a try!

prep time: 10 Mcook time: 2 hourtotal time: 2 H & 10 M

ingredients:

• 2 c chopped, seeded tomato
• 1 c chopped onion
• 1/2 c chopped fresh cilantro
• 2 T fresh lime juice
• 2 t tequila, or to taste
• 1/2 t salt
• 2 garlic cloves, minced

instructions:

How to cook Tequila Salsa

1. Combine all ingredients in a glass or ceramic bowl.  
2. Toss gently.
3. Let side for at least 2 hours.

NOTES:

This is our favorite salsa recipe, but you can use your own and add 2 teaspoons of tequila in the salsa. We happen to love Cabo Wabo.

Calories
6.11

Fat (grams)
0.04

Sat. Fat (grams)
0.01

Carbs (grams)
1.28

Fiber (grams)
0.24

Net carbs
1.04

Sugar (grams)
0.63

Protein (grams)
0.21

Sodium (milligrams)
37.23

Cholesterol (grams)
0.00

Created using The Recipes Generator

How To Store Homemade Salsa​

As I said above, this isn't a recipe you can store for a long time. I prefer to have it eaten in the week to ensure maximum freshness, with it being chilled in the fridge in the meantime. But, other types of salsa can be stored as below:

• Refrigeration: Store in an airtight container for 5-7 days.
• Freezing: Cool the salsa completely before freezing. Use freezer-safe containers to store, and leave it in the freezer for up to 3 months. I really like to store them in portions to ensure I'm not thawing too much at a time.
• Canning: Canning is a safe, long-term option for storing salsa. Just make sure you follow the proper guidelines. 

Wednesday Farmer’s Market Week Recipes

• Arrabiata with Zucchini Noodles by Jolene's Recipe Journal
• Blistered Tomato and Goat Cheese Pasta by A Kitchen Hoor's Adventures
• Garlic Broccoli Slaw by Cindy's Recipes and Writings
• Lemon Meltaway Cookies by Family Around the Table
• Pink Peony Jelly by Daily Dish Recipes
• Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables by Books n' Cooks
• Watermelon and Tomato Gazpacho by Cookaholic Wife