Spicy Pineapple, Apricot,and Jicama Salsa

1. 1

   Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups.

2. 2

   Peel jicama and cut into 1/4-inch dice.

3. 3

   Coarsely chop apricots and chop enough onion to measure 3/4 cup.

4. 4

   Finely chop cilantro and, wearing rubber gloves, finely chop chile with seeds.

5. 5

   In a bowl toss together all ingredients and season with salt.

6. 6

   Salsa may be made 6 hours ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.