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Salsa, Apricot Southwestern (P)
Serves: 8

16 ounces apricots in syrup, chopped
2 tablespoons red onions, chopped
1/2 tablespoons olive oil
2 tablespoons cilantro, chopped
1/2 tablespoons lime juice
1/2 teaspoons vinegar
1/8 tablespoons jalapeno, chopped
1/4 teaspoons lime peel, grated
1/4 teaspoons cumin
1/4 teaspoons salt
1/8 teaspoons white pepper

In a bowl combine chopped apricots in syrup (drained), chopped red onion, olive oil, chopped cilantro, lime juice, vinegar, chopped jalapeno, grated lime peel, cumin, salt, and white pepper; stirring gently.

Cover and refrigerate until served.

Poster's Notes:
This recipe had a 5-star rating. A review on it said it was good on white fish. I know this recipe calls for canned apricots, but it is worth a try using fresh. Since it is canned, maybe cook them a bit in a syrup to soften them and get the extra sweetness.

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A