Salsa With Tequila-Soaked Currants

• 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 jalapenos, seeded and minced
• 1/2 cup coarsely chopped cilantro
• Salt and freshly ground pepper

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.
2. In a medium bowl, toss the chayote, tequila-soaked currants, tomatoes, onion, garlic, jalapenos and cilantro. Season the salsa liberally with salt and pepper and serve.
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.
4. Notes: One serving: Calories 39 kcal, Total Fat 3 gm, Saturated Fat 0 gm, Protein 1 gm, Carbohydrates 8 gm

tequila, currants, chayotes, tomatoes, red onion, garlic, jalapeufos, cilantro, salt

Taken from www.myrecipes.com/recipe/salsa-with-tequila-soaked-currants (may not work)