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Salsa with Tequila-Soaked Currants

In place of jicama, Kiesel uses chayotes, which are crispier and less starchy. The unusual addition of currants tempers the heat from the jalapeños.

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  • Servings: Makes about 8 cups

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  • 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


  1. 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.
  2. 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.

Make Ahead

The unseasoned salsa can be refrigerated for up to 1 day. Bring the salsa to room temperature and season just before serving.


One Serving Calories 39 kcal, Total Fat 0.3 gm, Saturated Fat 0 gm, Protein 1 gm, Carbohydrates 8 gm.

Contributed By Published April 2001

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