SPICY PINEAPPLE, APRICOT,AND JíCAMA SALSA

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Spicy Pineapple, Apricot,and Jícama Salsa image

Categories     Condiment/Spread     Sauce     Fruit     Herb     No-Cook     Low Fat     Vegetarian     Quick & Easy     Cinco de Mayo     Apricot     Pineapple     Hot Pepper     Summer     Healthy     Vegan     Jícama     Cilantro     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 6

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

Steps:

  • 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.

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