Best Spicy Pineapple Apricotand Jícama Salsa Recipes

GRILLED PINEAPPLE-JICAMA SALSA

Grilled Pineapple-Jicama Salsa image

Provided by Bobby Flay

Time 20m

Yield about 4 cups

Number Of Ingredients 10

Ingredients

1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings
1 red bell pepper
1 tablespoon canola oil
1/2 small jicama, peeled and finely diced
1 small red onion, finely chopped
2 red chile peppers (such as Thai bird or Fresno), stemmed and finely diced
3 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped fresh basil
Kosher salt and freshly ground pepper

Steps:

Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.

MANGO PINEAPPLE SALSA

Mango Pineapple Salsa image

This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. -Mary Gloede, Lakewood, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 2-2/3 cups.

Number Of Ingredients 10

Ingredients

1 cup chopped peeled mango
1 cup pineapple tidbits
1/2 cup diced sweet red pepper
1 plum tomato, seeded and chopped
3 tablespoons minced fresh cilantro
2 green onions, sliced
2 tablespoons lime juice
1 tablespoon lemon juice
1 jalapeno pepper, finely chopped
Tortilla chips

Steps:

In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

PINEAPPLE-APRICOT SALSA

Pineapple-Apricot Salsa image

Categories Condiment/Spread Sauce Fruit No-Cook Vegetarian Backyard BBQ Apricot Tropical Fruit Pineapple Summer Chill Vegan Jalapeño Cilantro Jam or Jelly Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 6

Ingredients

1 cup finely chopped peeled cored fresh pineapple
1/2 cup finely chopped red onion
1/2 cup apricot-pineapple preserves
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons minced seeded jalapeño chili

Steps:

Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

CORN, JICAMA AND PINEAPPLE SALSA

Corn, Jicama and Pineapple Salsa image

Provided by Food Network

Time 1h35m

Yield 3 1/2 cups

Number Of Ingredients 7

Ingredients

1 1/2 cups finely chopped jicama
1 cup finely chopped fresh pineapple
1 cup niblet corn
1/2 cup diced green or red bell pepper
1 habanero chile, finely chopped
2 tablespoons chopped fresh cilantro
1 garlic clove, minced

Steps:

Combine the jicama, pineapple, corn, bell peppper, habanero chile, cilantro, and garlic in a blender or food processor container. Process in 2 batches, using a few stop-and-start motions, for a relish-like consistency. Cover and chill for at least 1 hour to allow flavors to blend.

SPICY PINEAPPLE, APRICOT,AND JíCAMA SALSA

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

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

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.