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

Marcia Kiesel
April 2001

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Recipe Summary

Yield:
Makes about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

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