Tequila Lime Pico de Gallo

Tequila Pico de Gallo Close

With our late summer here in Montana, the tomatoes are growing full on.  My neighbor has a green house and his tomato plants are so big that they are growing out of the roof, it’s quite the site.  His tomatoes that he’s growing outside of the green house aren’t fairing as well, but not because of the growing conditions; it’s because his dog keeps eating them.  Eating all his tomatoes and squash, looks like he’s got a vegetarian dog on his hands.

This Pico de Gallo might make his dog happy, a little too happy.  It’s spiked with Tequila.  Come on, what goes better with Mexican food than tequila?  Gotta have the Tequila. and lime. and salt.  It’s all in there, but not in the drink form like I’m used too.

Tequila Pico de Gallo

I loved the subtle tequila tang!  We had this with tacos but it would be great paired with some salty tortilla chips or on top of chicken or fish.

Tequila Lime Pico de Gallo
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Ingredients
  1. 2 large ripe tomatoes, diced
  2. 1/2 onion, diced
  3. 1 jalapeno seeded and minced
  4. 2 cloves garlic, minced
  5. Juice of 1/2 lime
  6. Splash of Tequila
  7. Drizzle of olive oil
  8. Salt to taste (about 1/4 teaspoon)
Instructions
  1. In a medium size bowl, mix the tomato, onion, jalapeno and garlic.  Add the lime juice, tequila, drizzle the olive oil over the top, add salt and gently mix.
The Kitchen Witch http://www.thekitchenwitchblog.com/
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3 Responses to Tequila Lime Pico de Gallo

  1. Tori (@eat-tori) September 28, 2011 at 8:46 pm #

    This is inspired- Mexican night just isn’t right in our house without tequila heavy margaritas- but tequila in the salsa- that’s brilliant. Thank you!

  2. Katie Skiff September 28, 2011 at 9:36 pm #

    yum!! That looks tasty. I made some fried green tomatoes this week, looks like I’ll be back to raid moms garden for this.

  3. Karen September 30, 2011 at 7:27 pm #

    Never heard of dogs eating tomatoes! That salsa looks delish – I could eat a gallon of it with chips. We had a little frost the other night that fried some of the zucchini leaves, but didn’t damage any produce. We have SO many green tomatoes that I picked 8# of them yesterday and made piccalilli. I’ll probably do another batch next week!