Recipe - Apricot-Jicama Salsa

One half pound Jicama; cut or sliced up thin, cut
into 1/4inch strips
4 Apricots; pitted, cut into
1/2inch slices
2 tablespoon Minced fresh cilantro
One half small Red onion; halved & cut or sliced up
thin
One half small Red bell pepper; cored &
cut or sliced up thin
1 tablespoon Minced chipotle chiles
2 tablespoon 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 19931995 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 MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 16, 1998