Food Recipes Appetizers Dips & Spreads Salsa with Tequila-Soaked Currants Be the first to rate & review! 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 By Marcia Kiesel Updated on December 22, 2015 Save Rate PRINT Share Close Yield: 8 cups Cook Mode (Keep screen awake) Ingredients 1/4 cup tequila 1/2 cup dried currants 2 chayotes (1 pound total)—halved lengthwise, pitted and cut into 1/4-inch dice 2 pints cherry tomatoes, coarsely chopped 1 medium red onion, minced 3 garlic cloves, minced 3 jalapeños, seeded and minced 1/2 cup coarsely chopped cilantro Salt and freshly ground pepper Directions 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. 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. Originally appeared: April 2001 Rate It Print