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Recipe Name: Apricot-jicama Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1/2 Pound(s) Jicama, sliced thin cut
into 1/4-inch strips
4 Apricots, pitted cut into
1/2-inch slices
2 Tablespoon(s) Minced fresh cilantro
1/2 Red onion, halved & sliced
thin
1/2 Red bell pepper, cored &
Sliced thin
1 Tablespoon(s) Minced chipotle chiles
2 Tablespoon(s) Fresh lime juice, 1 lime
for 2 tbl
1 Tablespoon(s) Olive oil
Salt and ground black pepper
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 79
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 4.8mg
Potassium: 228.3mg
Carbohydrates: 12.3g
Fiber: 3.6g
Sugar: 6.8g
Protein: <1g


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