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
about 2 cups
freshly squeezed lime juice
large Granny Smith apple, cored, cut in 1/4 inch dice
jalapeno pepper, stemmed, seeded, finely diced
red serrano pepper, stemmed, seeded, finely diced
small red onion, finely diced
grated fresh ginger
freshly ground black pepper
chopped fresh cilantro
In This Recipe
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.