Directions:
- In a small saucepan, bring the tequila to a simmer. Remove from the heat, add the currants and let soak for 10 minutes; drain. In a medium saucepan of boiling salted water, blanch the chayotes for 1 minute; drain and let cool.
- In a medium bowl, toss the chayote, tequila-soaked currants, tomatoes, onion, garlic, jalapeños and cilantro. Season the salsa liberally with salt and pepper and serve.
- Make Ahead: The unseasoned salsa can be refrigerated for up to 1 day. Bring the salsa to room temperature and season just before serving.
- Notes: One serving: Calories 39 kcal, Total Fat 0.3 gm, Saturated Fat 0 gm, Protein 1 gm, Carbohydrates 8 gm
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 536.99 Kcal (2248 kJ) | ||
| Calories from fat | 1.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Sodium | 90.92mg | 4% | |
| Potassium | 2970.32mg | 63% | |
| Total Carbs | 122.76g | 41% | |
| Sugars | 81.44g | 326% | |
| Dietary Fiber | 23.95g | 96% | |
| Protein | 15.59g | 31% | |
| Vitamin C | 197.8mg | 330% | |
| Iron | 2.5mg | 14% | |
| Calcium | 250.6mg | 25% | |
| Amount Per 100 g | |||
| Calories | 39.7 Kcal (166 kJ) | ||
| Calories from fat | 0.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 6.72mg | 4% | |
| Potassium | 219.6mg | 63% | |
| Total Carbs | 9.08g | 41% | |
| Sugars | 6.02g | 326% | |
| Dietary Fiber | 1.77g | 96% | |
| Protein | 1.15g | 31% | |
| Vitamin C | 14.6mg | 330% | |
| Iron | 0.2mg | 14% | |
| Calcium | 18.5mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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