Salsa with Currants This is a pico-de-gallo style salsa. When making this, it might seem like a good idea to add chopped onions, but don't. Raw onions and alcohol don't combine; you'll get a very bitter salsa.
	2 tomatoes, chopped 1 jalapeno, halved, seeded, and finely chopped 1/4 cup dried currants 1/8 cup rum 1/3 cup chopped cilantro 2 tsp lime juice Salt to taste Put the currants and rum into a small pan and heat over low heat until steaming and most of the liquid has cooked off. Set aside to cool. Meanwhile, combine the tomatoes, jalapeno pepper, cilantro, and lime juice in a bowl. Add the currants once they are adequately cooled. Stir in the lime juice and salt to taste. This salsa is best served after an hour of refrigeration, so the flavors can mix. This salsa is also good in chicken tacos. Serve this salsa, chopped avocado or guacamole, shredded Jack cheese, shredded lettuce, sour cream, and cooked chicken with tortillas.

Back to Recipes