Serve this zingy salsa, over grilled fish, pork or chicken for added flavor or with traditional tortilla chips as a snack. This recipe from Chef Brian Stapleton is provided courtesy of the
Vidalia® Onion Committee. Chef Stapleton is Executive Chef, Food and Beverage Director of the Carolina Crossroads Restaurant and Bar, The Carolina Inn in Chapel Hill, North Carolina.
Ingredients
- 10 small tomatillos, husks removed, washed and diced
- 2 cups diced Vidalia® Onions
- 1 jalapeño, seeded and finely chopped
- 3 tablespoons finely chopped cilantro
- 2 tablespoons tequila
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons sugar, or to taste
- 1 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
Combine all ingredients and season to taste, adding more sugar if too acidic. Refrigerate, covered, until ready to use. Makes approximately 4 cups.
Additional Information
The Carolina Crossroads Restaurant and Bar
