Salsa with Tequila-Soaked Currants

Ingredients

• 2  chayotes -halved lengthwise pitted cut into 1/4-inch dice (1 pound total)
• 2 pints cherry tomatoes coarsely chopped
• 0.5 cup cilantro leaves coarsely chopped
• 0.5 cup currants dried
• 3  garlic cloves minced
• 3  jalapeños minced seeded
• 1 medium onion red minced
• 8 servings salt and pepper freshly ground
• 0.3 cup tequila 

Equipment

• bowl
• sauce pan

Directions

1. In a small saucepan, bring the tequila to a simmer.
2. 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.
3. In a medium bowl, toss the chayote, tequila-soaked currants, tomatoes, onion, garlic, jalapeos and cilantro. Season the salsa liberally with salt and pepper and serve.
4. Make Ahead: The unseasoned salsa can be refrigerated for up to 1 day. Bring the salsa to room temperature and season just before serving.
5. Notes: One serving: Calories 39 kcal, Total Fat 3 gm, Saturated Fat 0 gm, Protein 1 gm, Carbohydrates 8 gm