Drunken Apple Salsa

January 11, 2011
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
In This Recipe
  1. 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.
  2. 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.
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