Spicy Pineapple, Apricot,and Jicama Salsa

• 1/2 small pineapple
• a 1/2-pound piece jicama
• 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

1. Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups.
2. Peel jicama and cut into 1/4-inch dice.
3. Coarsely chop apricots and chop enough onion to measure 3/4 cup.
4. Finely chop cilantro and, wearing rubber gloves, finely chop chile with seeds.
5. In a bowl toss together all ingredients and season with salt.
6. Salsa may be made 6 hours ahead and chilled, covered.

pineapple, jicama, red onion, cilantro sprigs, fresh habanero

Taken from www.epicurious.com/recipes/food/views/spicy-pineapple-apricot-and-jicama-salsa-15193 (may not work)