Apricot-Jicama Salsa

Name: Apricot-Jicama Salsa
Yield: Serves 16 (Makes about 4 cups)
Ingredients: 1/2 pound, jícama, peeled, sliced thin, then cut into 1/4-inch strips; 4 , apricots, pitted and cut into 1/2-inch slices; 2 tablespoons, minced fresh cilantro leaves; 1/2 , onion, red (small), sliced thin; 1/2 , small red bell pepper, cored and sliced thin; 1 tablespoon, minced chipotle chiles; 2 tablespoons, lime juice from 1 lime; 1 tablespoon, olive oil

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Appears in Cook's Illustrated July/August 1994

SERVES16 (Makes about 4 cups)

TIME30 minutes

WHY THIS RECIPE WORKS

We developed this clean, crunchy fruit salsa recipe to serve with grilled fish such as tuna steaks. Make sure to slice the jicama, apricot, onion, and red pepper thin for easiest eating.

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