Apricot-Jicama Salsa

Name: Apricot-Jicama Salsa
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

Vegetables
Fruit
Vegetarian
Quick
Condiments

Appears in Cook's Illustrated July/August 1994

Stone fruits such as peaches, nectarines, plums, and apricots can be used to create highly flavorful relishes and savory salads.

SERVES 16 (Makes about 4 cups)

TIME 30 minutes

Why This Recipe Works

This is a members' feature.