Apricot-jicama salsa

Yield: 4 Servings

Measure 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

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

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