By: Nicole from Wonky Wonderful

This is a sponsored post written by me on behalf of Altos Tequila. All opinions are 100% mine.

Start the summer off right with Fresh Homemade Pico de Gallo that is spiked with Altos Plata Tequila. Perfect for a party appetizer or a tasty snack by the pool!

If you bring this Pico de Gallo recipe to a summer party, everyone will think that you are a kitchen rockstar! The great thing about this recipe is that if you can use a knife . . . you can make this salsa. Don’t tell anybody how easy this really is to prepare. Make them think you slaved away in the kitchen making authentic pico de gallo.

What makes this Pico de Gallo unique is the addition of Altos Plata Tequila. Just enough to give it the aroma and essence of tequila. Not enough to get drunk off of chips and salsa! Of course, feel free to add more if you prefer a stronger tequila flavor.

Altos Tequila Plata is the shining star of this dish. It is made from 100% agave grown in the Los Altos highlands of Mexico. The creators, Henry Besant and Dre Masso noticed a gap in the tequila market so they partnered with Maestro Tequilero Jesus Hernandez to create high quality tequila that is accessible to all types of fans.

You may just end up eating this Pico de Gallo with a spoon! Not that I personally would know anything about this. Of course not.

Make the simple shredded chicken for tacos and this transforms from an appetizer to a meal!

Tequila Pico de Gallo

Ingredients

Fresh Vine Tomatoes

Jalapeno – stem, vein and seeds removed, finely chopped

Small Red Onion – finely chopped

Garlic – finely chopped

Lime juice

Altos Plata Tequila

Cilantro Leaves

Salt

Sugar

Chopped 2 pounds

1

1/2

2 cloves

1/2 lime

2 tablespoons

choppedHandful

Generous Pinch

Small Pinch

Directions

Mix all ingredients and serve.

Shredded Chicken

Ingredients

Chicken Boneless, Skinless Breast

Olive Oil

Taco Seasoning

1 pound

lto taste

1 Tablespoon

Directions

Preheat oven to 375◦F

Place chicken breasts in small roasting dish.

Coat chicken with olive oil and taco seasoning.

Cover dish tightly with foil.

Bake 30-35 minutes or until chicken is cooked through.

Shred chicken and serve on a warm tortilla topped with Pico de Gallo.

Author

Nicole from Wonky Wonderful

I am your average food obsessed gal, always thinking about my next tasty bite. Plotting and planning new and creative ways to prepare food for my family. I am a self taught cook that loves to experiment in the kitchen. I spend my time creating recipes then testing them out on my family and friends. That either makes them lucky or unlucky depending on the day and the recipe!