Margarita Onion Salsa Verde
10 small tomatillos, diced
2 cups diced Vidalia onion
1 jalapeno, seeded and finely chopped, or to taste
3 tablespoons cilantro, finely chopped
2 tablespoons tequila
2 tablespoons lime juice
2 tablespoons sugar, or to taste
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
- Combine all ingredients and season to
taste, adding more sugar if too acidic. Serve with grilled meats,
such as chicken or pork, or with tortilla chips. Best made ahead
to allow flavors to develop.
Makes about 5 cups.
Recipe courtesy of the Vidalia Onion Committee.
