Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Spicy Pineapple, Apricot,and Jícama Salsa

Recipe from: Gourmet, July 1998
Servings: makes about 4 cups

Photographed at Gourmet's studios.
Above, clockwise from top: tomatillo Celery Salsa; Spicy Pineapple, Apricot,and Jícama Salsa; Watermelon, Cantaloupe, and Red Pepper Salsa.

½ small pineapple
a ½-pound piece jícama
3 ounces dried apricots, about ⅓ cup
1 small red onion
½ cup packed fresh cilantro sprigs
½ fresh habanero or Scotch bonnet chile

Peel pineapple and cut enough into ¼-inch dice to measure 1 ¾ cups. Peel jícama and cut into ¼-inch dice. Coarsely chop apricots and chop enough onion to measure ¾ 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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