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
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Ingredients
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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
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1
red serrano pepper, stemmed, seeded, finely diced
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1/2
small red onion, finely diced
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1/2 cup
pomegranate arils
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1/3 cup
dried cranberries
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1 tablespoon
grated fresh ginger
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1/2 teaspoon
salt
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1/2 teaspoon
freshly ground black pepper
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1/4 cup
chopped fresh cilantro
Directions
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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.
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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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