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
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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