Salsa with Tequila-Soaked Currants
- SERVINGS: Makes about 8 cups
In place of jicama, Kiesel uses chayotes, which are crispier and less starchy. The unusual addition of currants tempers the heat from the jalapeños.
- 1/4 cup tequila
- 1/2 cup dried currants
- 2 chayotes (1 pound total)—halved lengthwise, pitted and cut into 1/4-inch dice
- 2 pints cherry tomatoes, coarsely chopped
- 1 medium red onion, minced
- 3 garlic cloves, minced
- 3 jalapeños, seeded and minced
- 1/2 cup coarsely chopped cilantro
- Salt and freshly ground pepper
- In a small saucepan, bring the tequila to a simmer. Remove from the heat, add the currants and let soak for 10 minutes; drain. In a medium saucepan of boiling salted water, blanch the chayotes for 1 minute; drain and let cool.
- In a medium bowl, toss the chayote, tequila-soaked currants, tomatoes, onion, garlic, jalapeños and cilantro. Season the salsa liberally with salt and pepper and serve.