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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
- 1/3 cup tequila
- 1/4 cup freshly squeezed lime juice
- 2 teaspoons granulated sugar
- 1 large Granny Smith apple, cored, cut in 1/4 inch dice
- 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
- 1/3 cup dried cranberries
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh cilantro
- 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.
- This recipe was entered in the contest for Your Best Salad with Apples
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