- 1/2 teaspoon minced garlic
- 1 cup diced fresh tomatoes
- 1/2 cup thinly chopped apples (such as Honeycrisp)
- 2 tablespoons chopped jicama
- 2 teaspoons coarsely chopped cilantro
- 1 teaspoon chopped fresh chives
- 1/2 teaspoon finely chopped fresh basil
- 1/2 teaspoon salt, or to taste
- 1 tablespoon lime juice
- 1 1/2 teaspoons white vinegar
- Cook and stir garlic in a skillet over medium-low heat until fragrant, about 1 minute. Stir tomatoes, apples, and jicama into garlic; cook and stir until tomatoes are hot, 3 to 5 minutes.
- Stir cilantro, chives, basil, and salt into tomato mixture; drizzle lime juice and vinegar over the top. Cook and stir until apples are juicy but still crisp and tomatoes are warm but still firm, 3 to 5 minutes. Drain some of the accumulated juices and transfer salsa to a bowl; refrigerate until chilled.