Ingredients
¼cuptequila
½cupdried currants
2chayotes,(1 pound total)
4cupscherry tomatoes
1medium red onion
3clovesgarlic
3jalapenos
½cupcilantro,coarsely chopped
salt and freshly ground pepper
Preparation
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.
