Apricot-jicama salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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