TEQUILA ONION SALSA VERDE
10 small tomatillos, diced
2 cups diced Vidalia onion
1 Habanero pepper, seeded and finely chopped
3 tbls. Cilantro, finely chopped
2 tbls. Tequila, gold
2 tbls. Limejuice
2 tbls. Sugar, or to taste
1 tsp. Salt, or to taste
¼ tsp. Freshly ground black pepper
Combine all ingredients and season to taste, adding more sugar if too acidic. Serve with grilled meats, such as chicken, pork, steaks, or with tortilla chips. Best made ahead to allow flavors to develop.
Courtesy of Dawson “Chief Chili” Flinchbaugh
