There is nothing better than fresh salsa at a party or family get-together. Especially during the summer. My family is pretty much addicted to salsa. Especially the fresh kind (aka pico de gallo). I could eat it by the spoonful… and sometimes do. Who needs chips? Isn’t life all about the toppings anyway??
I’ve kicked normal pico de gallo up a notch by adding a tiny bit of tequila and some lime zest. The zest is the part of the lime with the oils and those oils are super fragrant and add so much lime flavor that you just can’t get from the juice itself. The tequila gives the salsa even more flavor and a little bite. But don’t worry, it isn’t overpowering and won’t taste alcoholic, per se.
The next component of the flavor profile in this salsa is the addition of the cilantro stems, not just the leaves. Cilantro stems actually have the most flavor, so I like to finely mince the stems and add them to my salsa for an extra boost of flavor.
Now, let’s talk about spice. As with any peppers, jalapeños vary quite a bit in spiciness. It’s best to taste the jalapeño before adding any to the recipe. If it’s a really hot pepper, then add a little at a time until you get your desired level of spiciness. I find that most of the time a single jalapeño is good for this recipe and results in a mild/medium spice level. Feel free to add multiple jalapeños though if you like it spicy!
I love this tequila lime salsa with chips, tacos, fajitas, and even just on top of a baked chicken breast. If you want to keep it paleo, try some sweet potato or taro chips cooked in a paleo-friendly oil.
This recipe comes together very quickly and can be eaten immediately. I like to let it sit for a while though to let the flavors develop a bit. Try at least 30 minutes in the fridge for the best flavor.
- 10 roma tomatoes
- 1 bunch cilantro (1/2 cup chopped)
- 1 large onion, diced
- 1 jalapeño, minced
- 3 limes, juiced
- zest of 1 lime
- 1 Tbsp 100% agave tequila
- 1½ tsp sea salt
- Halve the tomatoes with a sharp knife.
- Scoop out the tomato halves with a spoon and discard the insides.
- Dice the tomato halves and add to a medium-sized mixing bowl.
- Finely mince the cilantro stems and then chop the leaves. Add cilantro to the bowl.
- Add remaining ingredients and stir gently with a spatula to mix.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.