Apricot-Jicama Salsa

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Apricot-Jicama Salsa

 

1/2 lb. jicama, sliced thin, cut into 1/4-inch strips

4 apricots, pitted, cut into 1/2-inch slices

2 tbsps. minced fresh cilantro

1/2 small red onion, halved and sliced thin

1/2 small red bell pepper, cored and sliced thin

1 tbsp. minced chipotle chiles

2 tbsps. fresh lime juice

1 tbsp. olive oil

salt and ground black pepper

 

Mix all ingredients, including salt and pepper to taste, in large bowl,

toss lightly. Refrigerate until ready to serve.

Makes 4 cups.