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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Gourmet, July 1998
Servings: makes about 4 cups
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| 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.