- 1/2 small pineapple
- a 1/2-pound piece jícama
- 3 ounces dried apricots (about 1/3 cup)
- 1 small red onion
- 1/2 cup packed fresh cilantro sprigs
- 1/2 fresh habanero or Scotch bonnet chile
- Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups. Peel jícama and cut into 1/4-inch dice. Coarsely chop apricots and chop enough onion to measure 3/4 cup. Finely chop cilantro and, wearing rubber gloves, finely chop chile with seeds. In a bowl toss together all ingredients and season with salt. Salsa may be made 6 hours ahead and chilled, covered.