Spicy Pineapple, Apricot,And Jícama Salsa
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups
2
Peel jícama and cut into 1/4-inch dice
3
Coarsely chop apricots and chop enough onion to measure 3/4 cup
4
Finely chop cilantro and, wearing rubber gloves, finely chop chile with seeds
5
In a bowl toss together all ingredients and season with salt
6
Salsa may be made 6 hours ahead and chilled, covered
7
Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups
8
Peel jícama and cut into 1/4-inch dice
9
Coarsely chop apricots and chop enough onion to measure 3/4 cup
10
Finely chop cilantro and, wearing rubber gloves, finely chop chile with seeds
11
In a bowl toss together all ingredients and season with salt
12
Salsa may be made 6 hours ahead and chilled, covered