Apricot Salsa

Yum



Apricot Salsa

Apricot Salsa

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Condiments
Cuisine: American, Mexican
Keyword: apricots, dark rum, jalapeno, red bell peppers, tomatoes
Servings: 4

Ingredients

  • 1/2 large red bell pepper roasted and chopped
  • 2 tablespoons olive oil divided
  • 1 small onion chopped
  • 1 small tomato chopped
  • 1 piece jalapeno finely minced
  • 2 medium apricots chopped
  • 2 tablespoons rum dark
  • 1/2 cup apple cider about

Instructions

  • Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop.
  • Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Add chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl until it goes out).

Notes

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Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Apricot Salsa
Amount per Serving
Calories
120
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
4
mg
0
%
Potassium
 
207
mg
6
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
1
g
2
%
Vitamin A
 
1207
mcg
134
%
Vitamin C
 
37
mg
45
%
Calcium
 
13
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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