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Epicurious

Spicy Pineapple, Apricot,and Jícama Salsa

4.5

(5)

This recipe can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Makes about 4 cups

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

Preparation

  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.

Nutrition Per Serving

Each 1-cup serving about 107 calories and less than 1 gram fat.
#### Nutritional analysis provided by Bon Appétit
TagsSalsaCondimentPineappleFruitJicamaRoot VegetableVegetableSnackDairy FreeGluten FreeNut FreeRawVeganVegetarianEasyMake AheadNo-CookBon Appétit
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