Yield
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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

Notes: One serving: Calories 39 kcal, Total Fat 3 gm, Saturated Fat 0 gm, Protein 1 gm, Carbohydrates 8 gm

Ratings & Reviews