Salsa with Tequila-Soaked Currants

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1/4 cup tequila
2. 1/2 cup dried currants
3. 2 chayotes (1 pound total)—halved lengthwise, pitted and cut into 1/4-inch dice
4. 2 pints cherry tomatoes, coarsely chopped
5. 1 medium red onion, minced
6. 3 garlic cloves, minced
7. 3 jalapeños, seeded and minced
8. 1/2 cup coarsely chopped cilantro
9. 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.