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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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