| 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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