Best Partytime Tequila Salsa Recipes

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TEQUILA SALSA



Tequila Salsa image

Provided by Food Network

Time 30m

Yield 3 cups

Number Of Ingredients 10

1/4 cup olive oil
1 medium white onion, chopped
2 cloves peeled garlic, chopped
6 plum tomatoes, roughly chopped
2 dried pasilla chiles
1 ancho chile, broken up
2 cups water
1 slice white bread, dried and crumbled
1/4 cup tequila
Salt and freshly ground black pepper

Steps:

  • In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
  • Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm.

PARTYTIME TEQUILA SALSA



Partytime Tequila Salsa image

Make and share this Partytime Tequila Salsa recipe from Food.com.

Provided by Lennie

Categories     Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 9

2 tablespoons tequila
2 1/2 cups chopped, seeded tomatoes
1/2 cup thinly sliced green onion
1/3 cup finely diced green pepper
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon white sugar
2 jalapeno peppers, seeded and minced

Steps:

  • Combine all ingredients in a mixing bowl; let sit at room temperature for 1 hour to let flavours blend (or refrigerate for longer storage if you wish).
  • Serve with tortilla chips for dipping or as a topping for fajitas or tacos.

TOMATILLO TEQUILA SALSA



Tomatillo Tequila Salsa image

Tomatillos, poblano peppers and scallions are broiled until charred and then pulsed into a chunky salsa with tequila and lime juice. Its great served with salty tortilla chips.

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

6 tomatillos, husks removed and halved
2 poblano peppers, halved and seeded
1 bunch scallions, trimmed
Vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup tequila
1/2 teaspoon chili powder
Juice of 1 lime
Tortilla chips (for serving)

Steps:

  • Preheat the broiler. Toss the tomatillos, poblanos and scallions on a rimmed baking sheet with a drizzle of oil and sprinkle with salt and pepper. Broil until well charred, flipping once, about 5 minutes per side. When cool enough to handle, remove the skins from the poblanos.
  • Put the charred vegetables in the bowl of a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of pepper. Pulse until well mixed but still slightly chunky. Transfer to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

TEQUILA LIME PINEAPPLE SALSA



Tequila Lime Pineapple Salsa image

Saw this in People magazine while I was in a waiting room. I will have to find someone from whom to scrounge some tequila, as I don't normally buy that. If you buy jalapenos ahead of time, they will turn red - much cheaper than buying the red ones. I try to pick a couple that are already turning, but are still in the green bin. Recipe from Border Grill in LA. Please note that the nutritional information will be off, as you use only half of the pineapple.

Provided by duonyte

Categories     Pineapple

Time 42m

Yield 4 serving(s)

Number Of Ingredients 12

1 pineapple
1/4 cup tequila
3 tablespoons lime juice, divided
1 teaspoon brown sugar
canola oil
1/2 red onion, cut into 1/4 inch dice
1 green jalapeno, minced
1 red jalapeno chile, minced
1/4 cup chopped cilantro
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Remove rind from pineapple, core, and cut into 1/2 inch thick slices.
  • Combine tequila, 1 tbl lime juice, and pineapple. Marinate for 30 minutes.
  • Drain and toss with brown sugar.
  • Coat saute pan with canola oil and heat on medium high. Add pineapple slices and cook, turning frequently, until caramelized, about 6 minutes. Dice half of the slices into 1/4 inch pieces. (Refrigerate remaining slices for another use. I would probably not bother marinating half of the slices to begin with).
  • Combine the diced pineapple with the remaining lime juice and the rest of the ingredients in a bowl. Let salsa sit for 30 minutes before serving.

Nutrition Facts : Calories 158.3, Fat 3.7, SaturatedFat 0.5, Sodium 585.5, Carbohydrate 33.6, Fiber 3.7, Sugar 24.5, Protein 1.5

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