SPICY PINEAPPLE APRICOTAND JICAMA SALSA

I'm a Fan Too

0

FAN

Reference:

Gourmet, July 1998

Prep:

Active time: 1 1/2 hr Start to finish: 3 1/2 hr

Servings:

Makes about 4 cups.

Add to My Recipes

Print Recipe

Please wait...

Submitted by:

Foodie

Ingredients

1/2

small pineapple

a 1/2-pound piece jícama

ounces dried apricots (about 1/3 cup)

small red onion

1/2

cup packed fresh cilantro sprigs

1/2

fresh habanero or Scotch bonnet chile

Directions

Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups. Peel jícama and cut into 1/4-inch dice. Coarsely chop apricots and chop enough onion to measure 3/4 cup. Finely chop cilantro and, wearing rubber gloves, finely chop chile with seeds. In a bowl toss together all ingredients and season with salt. Salsa may be made 6 hours ahead and chilled, covered.

Upload Image

Add a Review

Comments

Related Recipes

JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE SHRIMP MANGO AND JICAMA SALAD WITH PINEAPPLE VINAIGRETTE AVOCADO JICAMA SALSA WITH YUCA CHIPS PINEAPPLE AVOCADO SALSA AJI AMARILLO PINEAPPLE SALSA PINEAPPLE APRICOT SALSA Salmon with Cilantro Pineapple Salsa

Search