Apricot Salsa


Apricot Salsa

Apricot Salsa

Course Condiments
Cuisine American, Mexican
Keyword apricots, dark rum, jalapeno, red bell peppers, tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 120kcal


  • 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


  • 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).


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Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.


Calories: 120kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 207mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1207mcg | Vitamin C: 37mg | Calcium: 13mg | Iron: 1mg

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