SPICY PINEAPPLE, APRICOT,
AND JICAMA SALSA

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.