Author Notes: This salad is a riff on an apple cranberry sauce I like to make. It’s a bright, juicy, crunchy salsa with a mix of sweet, sour and heat. The tequila lime syrup adds the drunken effect, binding the salsa while giving it a little kick. Serve it as a side dish or an accompaniment to pork or poultry. —TasteFood
Makes: about 2 cups
Ingredients
-
1/3
cup tequila
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1/4
cup freshly squeezed lime juice
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2
teaspoons granulated sugar
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1
large Granny Smith apple, cored, cut in 1/4 inch dice
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1
jalapeno pepper, stemmed, seeded, finely diced
-
1
red serrano pepper, stemmed, seeded, finely diced
-
1/2
small red onion, finely diced
-
1/2
cup pomegranate arils
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1/3
cup dried cranberries
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1
tablespoon grated fresh ginger
-
1/2
teaspoon salt
-
1/2
teaspoon freshly ground black pepper
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1/4
cup chopped fresh cilantro
Directions
- Make the tequila syrup: Combine the tequila, lime juice and sugar in a small saucepan. Bring to a boil (take care, since the alcohol may ignite.) Boil until liquid reduces by half. Remove from heat and cool.
- Combine all the remaining ingredients except the cilantro in a bowl. Add the tequila syrup and mix to combine. Let sit at room temperature 30 minutes. Add fresh cilantro before serving.