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Spicey Pineapple, Apricot, and Jicama Salsa
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    Spicey Pineapple, Apricot, and Jicama Salsa

  • 1/2 small pineapple
  • 1/2-pound piece jicama
  • 3 oz dried apricots
  • 1 small red onion
  • 1/2 cups packed fresh cilantro
  • habaneros to taste
  • Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups. Peel jicama and cut into 1/4-inch dice. Coarsely chop apricots and chop enough onion to measure 3/4 cup. Finely chop cilantro and chiles. In a bowl toss together all ingredients and season with salt. May be made 6 hours ahead and chilled.
    Makes 4 cups.

    From: Gourmet Magazine
    Posted By: Suzanne
    Post Date: Fri, 17 Jul 1998

    *BACK TO FRUIT SALSA*







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