Attention all. History has been made here at SpoonHQ. We took efficiency to the next level by taking salsa and infusing it with tequila, because why not eat your salsa and get tipsy at the same time? J-Kwon would agree.
No, this has never been done before, and we’re pretty pumped about the results. It leaves a tequila burn on your tongue, but it’s subtle enough that you’ll keep going back for more. Then you get drunk. Isn’t food cool?
#SpoonTip: Take shots of the leftover tequila-infused salsa juice like a boss.
- Prep Time: 10 minutes
- Cook Time: 4 hours or overnight
- Total Time: 4 hours+
- Servings: 6
Dice up your tomatoes real nice and put ’em in a mason jar.
#SpoonTip: Don’t use your hands.
Then dice up those yellow peppers just like Monica Geller would and throw ’em into your jar. #tbt
Chop up a jalpeño and make sure you’re pronouncing it properly. Add it to the jar.
Same with your onion.
Mix it all up.
#SpoonTip: Use your knife to cut down the veggies in the jar and make some more salsa juiceee.
Salt, pepper, garlic that shit. Squeeze in lime juice as well, yo.
Pour in 2-3 shots of tequila.
Refrigerate for at least 4 hours.
#SpoonTip: Refrigerate overnight if you can. It’ll taste betta.
Pop open that jar, enjoy with chips, guac if you’re #basic, and a #glutenfree Corona. Life is güd.
#SpoonTip: Strain the extra juice and take shots with it. Cheerz.