Margarita Vidalia Onion Salsa Verde

Source: Vidalia Onion Committee

10 small tomatillos, diced
2 cups diced Vidalia onions
1 jalapeno, seeded and finely chopped, or to taste
3 tablespoons finely chopped cilantro
2 tablespoons tequila
2 tablespoons lime juice
2 tablespoons granulated sugar, or to taste
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper

Combine all ingredients and season to taste, adding more sugar if too acidic.

Serve with grilled meats such as chicken or pork, or serve with tortilla chips. Best made ahead to allow flavors to develop.

Makes 6 servings.

Per serving: 64 calories; 0.6 g fat (0.1 g saturated fat; 8 percent calories from fat); 12.1 g carbohydrates; 0 mg cholesterol; 391 mg sodium; 1.2 g protein; 2 g fiber