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
Ingredients
-
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
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.
See what other Food52ers are saying.