Spicy Pineapple, Apricot,and Jícama Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe can be prepared in 45 minutes or less. Ingredients:
1/2 small pineapple |
a 1/2-pound piece jícama |
3 ounces dried apricots (about 1/3 cup) |
1 small red onion |
1/2 cup packed fresh cilantro sprigs |
1/2 fresh habanero or scotch bonnet chile |
Directions:
1. Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups. Peel jícama and cut into 1/4-inch dice. Coarsely chop apricots and chop enough onion to measure 3/4 cup. Finely chop cilantro and, wearing rubber gloves, finely chop chile with seeds. In a bowl toss together all ingredients and season with salt. Salsa may be made 6 hours ahead and chilled, covered.
2. Each 1-cup serving about 107 calories and less than 1 gram fat. Nutritional analysis provided by Bon Appétit
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