| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Jicama; sliced thin, cut into 1/4-inch strips |
| 4 |
|
Apricots; pitted, cut into 1/2-inch slices |
| 2 |
tb |
Minced fresh cilantro |
| 1/2 |
sm |
Red onion; halved & sliced thin |
| 1/2 |
sm |
Red bell pepper; cored & sliced thin |
| 1 |
tb |
Minced chipotle chiles |
| 2 |
tb |
Fresh lime juice; (1 lime for 2 tbl) |
| 1 |
tb |
Olive oil |
|
|
Salt and ground black pepper |
INSTRUCTIONS
Mix all ingredients, including salt and pepper to taste, in large bowl,
toss lightly. Refrigerate until ready to serve.
Makes 4 cup.
Cook's Illustrated, July/Aug. 1994, Page 20. Credit: Andy Husbands.
Nationality: USA Courses: preparation, sauce Season:any Method: None
Start to Finish 30 minutes Preparation 15 minutes Attention 5 minutes
Finishing 5 minutes
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
NOTES : Serve this clean, crunchy salsa with grilled fish such as tuna
steaks. If you like, dredge the edges of each tuna steak in ground
coriander seeds before cooking.
Recipe by: Cook's Illustrated, July/Aug. 1994, Page 20.
Posted to MC-Recipe Digest by "Hobbs, D B USO"
<hobbs@lbcapo1.uso.unisys.com> on Mar 16, 1998
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