Tequila Salsa Recipes

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

Ingredients

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

Ingredients

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.

SECRET SALSA

Secret Salsa image

Sweet and spicy pico de gallo-style salsa with my secret ingredient!

Provided by Neicie

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 20m

Yield 12

Number Of Ingredients 11

Ingredients

¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
1 lime, juiced
2 teaspoons salt
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon tequila
6 large tomatoes, chopped
1 small onion, diced
1 green bell pepper, diced

Steps:

Mix parsley, cilantro, lime juice, salt, garlic powder, chili powder, black pepper, and tequila together in a bowl. Add tomatoes, onion, and green bell peppers and toss to coat. Refrigerate.

Nutrition Facts : Calories 23.6 calories, Carbohydrate 5.2 g, Fat 0.2 g, Fiber 1.5 g, Protein 1.1 g, Sodium 395 mg, Sugar 3 g

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

Ingredients

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

PRESSURE-COOKER TEQUILA SALSA CHICKEN

Pressure-Cooker Tequila Salsa Chicken image

I had this dish at a local Mexican restaurant when celebrating a friend's birthday. I fell in love with the spicy, smoky flavor from the tequila and decided to try Instant Pot salsa chicken at home. Boy, was it a success! It's also great stuffed into flour tortillas or for making nachos. —Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 3 cups

Number Of Ingredients 6

Ingredients

1 envelope taco seasoning
1 pound boneless skinless chicken breasts
1 cup chunky salsa
1/4 cup tequila
Hot cooked rice
Optional: Avocado slices, chopped fresh cilantro and lime wedges

Steps:

Sprinkle taco seasoning over chicken breasts; place in a 6-qt. electric pressure cooker. Combine salsa and tequila; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Serve with rice and desired toppings.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1107mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.

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