Source: Landmark – Mesa, Arizona
3 tomatoes, chopped
4 stalks green onions, chopped
1/2 white onion, chopped
2 tablespoons cilantro, chopped
1 roasted red pepper, chopped
1/2 ounce roasted jalapeño, seeded and chopped
1/2 teaspoon oregano
1/2 teaspoon garlic salt
1/4 ounce orange zest
Juice from 1 orange and 1 lime
1 ounce tequila
Roast red pepper and jalapeño. When outside skin is charred, remove from fire and submerge in ice water. Peel outside skin off and then seed the jalapeño. Combine all ingredients in a bowl and mix together.
Ideal served over grilled chicken.