spicy-pineapple-apricot-and-jicama-salsa-15193.json

{
    "directions": [
        "Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups. Peel j\u00edcama 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."
    ],
    "ingredients": [
        "1/2 small pineapple",
        "a 1/2-pound piece j\u00edcama",
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Sauce",
        "Fruit",
        "Herb",
        "No-Cook",
        "Low Fat",
        "Vegetarian",
        "Quick & Easy",
        "Cinco de Mayo",
        "Apricot",
        "Pineapple",
        "Hot Pepper",
        "Summer",
        "Healthy",
        "Vegan",
        "J\u00edcama",
        "Cilantro",
        "Gourmet"
    ],
    "title": "Spicy Pineapple, Apricot,and J\u00edcama Salsa",
    "url": "http://www.epicurious.com/recipes/food/views/spicy-pineapple-apricot-and-jicama-salsa-15193"
}