Free Recipe Apricot-Jicama Salsa
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Apricot-Jicama Salsa Recipe
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
Apricot-Jicama Salsa Preparation
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
Cooking Temperature:
Recipe Serves: 4
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