Yield: 4 Servings
|½ pounds||Jicama; sliced thin, cut into 1/4-inch strips|
|4||Apricots; pitted, cut into 1/2-inch slices|
|2 tablespoons||Minced fresh cilantro|
|½ small||Red onion; halved & sliced thin|
|½ small||Red bell pepper; cored & sliced thin|
|1 tablespoon||Minced chipotle chiles|
|2 tablespoons||Fresh lime juice; (1 lime for 2 tbl)|
|1 tablespoon||Olive oil|
|Salt and ground black pepper|
Mix all ingredients, including salt and pepper to taste, in large bowl, toss lightly. Refrigerate until ready to serve.
Makes 4 cup.
Cook's Illustrated, July/Aug. 1994, Page 20. Credit: Andy Husbands.
Nationality: USA Courses: preparation, sauce Season:any Method: None Start to Finish 30 minutes Preparation 15 minutes Attention 5 minutes Finishing 5 minutes
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook NOTES : Serve this clean, crunchy salsa with grilled fish such as tuna steaks. If you like, dredge the edges of each tuna steak in ground coriander seeds before cooking. Recipe by: Cook's Illustrated, July/Aug. 1994, Page 20.
Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 16, 1998