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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1/4 cup tequila
1/2 cup dried currants
2 chayotes (1 pound total)—halved lengthwise, pitted and cut into 1/4-inch
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
How to Make It
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.
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.
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